Potato Bread

Name: Potato Bread
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 12 servings
Ingredients: 300 g floury potatoes; 400 g wheat flour (type 550); 100 g rye flour (type 1150); 1 pack dried yeast (7 g); 12 g salt; 1 tsp sugar; 200 ml lukewarm water; 1 tbsp rapeseed oil; 2 tbsp wheat flour for dusting

A German mixed-flour loaf baked all over the country: cooked potatoes, pressed through a ricer, go into the wheat and rye dough and make the crumb especially moist. Tradition has it that the loaf comes from a time when flour was expensive and potatoes were plentiful. It stays fresh for days and tastes hearty, like a farmhouse loaf.

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Cook time

95 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

176 kcal

Calories

5 g

Protein

1 g

Fat

35 g

Carbs

Ingredients

For 12 servings

Estimated cost~€0.85 · ~€0.05/serving

Instructions

1
Wash the floury potatoes and boil them in their skins in plenty of water until soft.
2
Drain the potatoes, peel them while still hot, press them through a potato ricer and leave them to cool to lukewarm.
3
Mix the wheat flour, the rye flour, the dried yeast, the salt and the sugar in a mixing bowl. Add the riced potatoes, the lukewarm water and the rapeseed oil and knead everything into a smooth dough.
4
Cover the dough and leave it to rise in a warm place until it has grown noticeably.
5
Knead the dough through briefly, shape it into a long loaf and set it on a baking tray lined with baking paper. Dust it with the wheat flour for dusting.
6
Cover the loaf and leave it to prove until it has visibly risen.
7
Preheat the oven to 230 °C top and bottom heat, standing an ovenproof dish of hot water on the oven floor as it heats.
8
Slash the loaf three times at an angle and start baking it on the middle shelf.
9
Turn the temperature down to 200 °C top and bottom heat and finish baking the loaf; it must sound hollow when you tap the base.
10
Leave the potato bread to cool on a rack before cutting into it.