German Potato Bread (Kartoffelbrot)
developed & tested by:
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 and light inside. Made with just 5 simple ingredients, it's great for toast, sandwiches, and dunking into soup.
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.
Nutrition
Serving: 1 sliceCalories: 148kcalCarbohydrates: 28gProtein: 5gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 294mgPotassium: 166mgFiber: 2gSugar: 0.3gVitamin A: 1IUVitamin C: 2mgCalcium: 9mgIron: 1mg
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