Rustic German Potato Bread - Kartoffelbrot
Pillowy soft old-fashioned potato bread made in the Dutch oven creates a crispy, crunchy crust that makes this the perfect homemade loaf for toast & sandwiches. Made with just 5 simple ingredients, this will quickly become a favorite staple in your kitchen!
Equipment
Ingredients
- 1 pound Russet potatoes (two medium)
- 1 Tablespoon olive oil
- ½ cup cooking liquid (from the boiled potatoes)
- 4 cups bread flour
- 1¾ teaspoons salt, divided (use either table salt or fine sea salt)
- 2¼ teaspoons instant yeast (one packet)
Instructions
- Peel the potatoes and cut them into 1-inch pieces. Place them in a large pot and cover with water along with one teaspoon of salt. Bring to a boil, and boil the potatoes until they’re tender and easily pierced with a fork, after about 15 minutes.
- Reserve one cup 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 and mix with the olive oil until smooth.
- In a separate mixing bowl, whisk to combine the bread flour, remaining ¾ teaspoon salt, and instant yeast.
- Add ½ cup of the reserved cooking liquid and about 1 cup of the flour mixture to the mashed potatoes. Mix until there’s no dry flour visible and it resembles cookie dough. Add the remaining 3 cups of flour and mix again. The dough will be pretty dry at first, so 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 4 to 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 it’s too wet or sticky, add a little more bread flour. If it’s too dry, add a little more cooking liquid.
- 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 1 hour.
- On a lightly floured surface, shape the dough into a round or oval shape. Use your hands to gently push the sides of the dough 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 20 minutes while your oven preheats.
- Preheat the oven to 425°F. Place a Dutch oven with the lid in the oven to become hot as the oven preheats.
- Once the oven is preheated, carefully remove the Dutch oven from the oven and remove the lid. Place the dough onto a large piece of parchment paper seam-side-down. Score the top of the dough with a sharp kitchen knife with one long cut across the top about ¼ to ½ inch 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
- Peeling: 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!
- Mashing: Don’t over-mash your potatoes which can make them become gluey.
- Proofing: The dough is done proofing once it’s puffed up slightly. It won’t double in size, but when you stick your finger into the top, it should take a few seconds to fill the indent back to its original shape.
- 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 temp in a cool, dry place.
- Flour: FYI Bread flour is also called baker’s flour. And while you substitute all purpose flour, the texture and flavor will be slightly different.
- 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: 257mgPotassium: 166mgFiber: 2gSugar: 0.3gVitamin A: 1IUVitamin C: 2mgCalcium: 9mgIron: 1mg
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