This old-fashioned potato bread is baked in the Dutch oven to create a crispy crust, while mashed potatoes mixed into the dough keep it soft & light inside. Made with just 5 simple ingredients, it's great for toast, sandwiches, and dunking into soup.
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I Bake this Kartoffelbrot When I Want Something Rustic Yet Soft
If mashed potatoes mixed into bread dough sounds weird to you, this is the ultimate "trust the process" recipe. My German potato bread bakes up with a similar airy crumb + crunchy crust to my 3-ingredient Dutch oven white bread, but the dough during mixing and kneading can be tricky. It starts off stiff and dry, but the longer you knead it, the more the flour absorbs moisture from the potatoes & starchy cooking liquid.
Because of this, I tested my recipe with different baking methods and ingredient ratios. I found that by salting the potatoes as they boil, you can get soooo much more flavor in the bread. And I promise, it's totally not like eating your family's Thanksgiving mashed potatoes. This bread has a delicious flavor that's great for all kinds of savory recipes like sandwiches and grilled cheese, or sweet treats like bread pudding and French toast.
Growing up in Germany, we'd get all kinds of rustic German breads from our local Bäckerei, and Kartoffelbrot was one of my faves. It'd still be warm and fresh from their ovens as we'd tear into it on the walk home.
Let's Talk About Our Ingredients
- Russet potatoes - I prefer using russet potatoes since they have a lower moisture content than other potatoes, so they won't make your bread dough too wet or sticky. They break down easily into creamy mashed potatoes, so there won't be big chunks in your bread.
- Olive oil
- Bread flour - I like using bread flour (instead of all purpose) which creates a crisper crust and chewier texture inside. But bread flour takes longer to hydrate, so which is why this dough feels a little dry at first.
- Salt
- Instant yeast - I prefer using instant yeast in this dough, since active dry yeast made it take forever to rise.
Welcome to My Kitchen! Let's Bake Potato Bread!
For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Peel and chop the potatoes.
2. Boil then mash with olive oil.
3. Whisk the bread flour, salt, and instant yeast together.
5. Mix in the rest of the flour mixture.
7. Set aside to rise in a warm spot.
9. Shape and proof the dough.
11. Bake in a hot Dutch oven.
4. Mix the potatoes with cooking liquid and some of the flour.
6. Knead the dough until it's smooth.
8. It'll be just under double its size.
10. Score the top of the dough.
12. Cool before slicing & enjoy!
Carissa's Potato Tip
To peel or not to peel? I tested it both ways and I personally prefer the smoother, consistent texture of bread with peeled potatoes. But feel free to leave that skin on for more flavor & less work!
German Potato Bread (Kartoffelbrot)
Equipment
Ingredients
- 1 pound Russet potatoes
- 2 teaspoons salt, divided (use either table salt or fine sea salt)
- 1 Tablespoon olive oil
- ½ cup reserved cooking liquid (from the boiled potatoes)
- 4 cups bread flour
- 2¼ teaspoons instant yeast (one packet)
Instructions
- Peel the potatoes and cut them into 1-inch (2.5 cm) chunks. Place them in a large pot and cover with water along with one teaspoon (5 g) of the salt. Boil the potatoes until they're tender and easily pierced with a fork, after about 15 minutes.
- Reserve one cup (240 g) of the cooking liquid from the pot and set aside to cool. Drain the rest of the liquid from the pot. Transfer the mashed potatoes to a large mixing bowl. Mash the potatoes then mix with the olive oil.
- In a separate mixing bowl, whisk to combine the bread flour, remaining 1 teaspoon (5 g) of salt, and the instant yeast.
- Add ½ cup (120 g) of the reserved cooking liquid and 1 cup (120 g) of the flour mixture to the mashed potatoes. Mix until there's no dry flour visible and it resembles thick cookie dough. Add the remaining 3 cups (360 g) of flour and mix again. (The dough will be quite dry at first, but don't add more liquid yet. I like to start kneading it and squeezing it in my hands in the mixing bowl to get the flour distributed.)
- On a clean work surface, knead the dough for about 5 minutes by hand (or about 3 minutes in a stand mixer), until the dough is smooth and elastic. The more you knead it, the more the flour will absorb moisture and the dough will come together. If using a stand mixer, keep a close eye on your dough because the mixer can overwork it.At this point, if your dough feels wet or sticky, knead in one tablespoon of bread flour at a time.
- Spread a little olive oil in the mixing bowl that had the flour mixture. Shape the dough into a ball and place it in the oiled bowl. Cover with a clean kitchen towel and set in a warm draft-free place to rise and double in size, after about 2 hours.
- On a clean surface, shape the dough into a round or oval shape. Use your hands to gently push the top of the dough down the side and underneath itself, to create tension on the top. Place the dough seam-side-up either in a proofing basket or in a shallow bowl lined with a kitchen towel. Cover the dough again with a towel and allow it to proof for 30-60 minutes at room temperature, or until an indentation made by your finger into the top of dough dough fills back to its original shape after 2-3 seconds.
- Once the dough is about done proofing, preheat the oven to 425°F (220°C). Place a Dutch oven with the lid in the oven to become hot as the oven preheats. Sprinkle a little flour or cornmeal on a large sheet of parchment paper & set aside.
- Once the oven is preheated, remove the Dutch oven from the oven and remove the lid. Place the dough seam-side-down on your prepared parchment paper. Score the top of the dough with a bread lame or sharp kitchen knife with one or two long cut across the top, ½-inch (1.25 cm) deep. Pick up the bread by holding the corners of the parchment paper, and carefully place it in the hot Dutch oven.
- Cover with the lid on and place it in the oven. Bake covered for 20 minutes, then remove the lid, and bake for an additional 15 to 20 minutes uncovered, until the crust is golden brown and crispy. Allow the loaf to cool on a cooling rack for at least 1 hour before slicing. Enjoy!!
Notes
- Mashing: Don't over-mash your potatoes which can make them become gluey.
- Storing: Make sure you let your loaf cool completely before storing. Then wrap it loosely in a paper bag or kitchen towel and store it at room temperature.
- Flour: Bread flour is also called baker's flour.
- Potatoes: I've also tested this recipe with baker's potatoes, which work just as well as russet potatoes, as long as you peel them.
GEORGIA says
I followed your recipe exactly but was a little confused about the amount of liquid to use...the dough was dry ish at first then after 3 mins in the mixer it was quite runny...added flour and left it to rise...looked fine but still difficult to shape..however the result was surprisingly good...love the texture and it toasts beautifully...
Carissa Erzen says
Hi Georgia, this dough is definitely different from other bread doughs with the mashed potatoes mixed in. Mine always starts dry at first, since bread flour takes a little longer to hydrate than all purpose flour. I'm so glad you love the texture! I've noticed that the stand mixer can overmix this dough, so I added that note to the recipe. Thanks for your comment!
Leonard Caponegro says
It has been years since I have enjoyed German bread with my Mom and Omi. I am so happy I decided to start with the potato bread. It is like no other potato bread I have ever eaten. Dense yet airy, crusty with a crunch but not too crunchy. So delicious that my wife and son couldn't believe that there was potato in it. A definite keeper. Dankeschoen.
Shanon says
This looks very pillowy! I like that it uses the dutch over which makes it much easier to bake in the over. Thank you!
sandy says
when i get some potato's i will be trying the out, i have loved all your recipes you have shared so far thank you.
sandy,
Carissa Erzen says
Hi Sandy, I'm so glad to hear that! Let me know how you like this bread.