📝 About This Recipe
A cornerstone of German bakery culture, Kartoffelbrot is beloved for its exceptionally moist crumb and thick, crunchy crust. The secret lies in the addition of cooked, mashed potatoes, which provide a unique starch structure that keeps the bread fresh and soft for days longer than standard wheat loaves. This recipe delivers a hearty, earthy flavor with a hint of rye that transports you straight to a cozy kitchen in Bavaria.
🥗 Ingredients
The Potato Base
- 300 grams Starchy Potatoes (peeled and cubed (approx. 2 medium potatoes))
- 150 ml Potato Cooking Water (reserved from boiling, cooled to lukewarm)
The Dough
- 500 grams Bread Flour (Type 550) (plus extra for dusting)
- 100 grams Rye Flour (Type 1150) (adds traditional depth and color)
- 7 grams Active Dry Yeast (one standard packet)
- 12 grams Fine Sea Salt (about 2 level teaspoons)
- 1 teaspoon Honey (to help activate the yeast)
- 30 grams Unsalted Butter (softened at room temperature)
- 1 teaspoon Caraway Seeds (optional, for authentic aromatic flavor)
For Baking
- 1/2 cup Water (for creating steam in the oven)
- 1 tablespoon Fine Cornmeal or Flour (to dust the baking sheet)
👨🍳 Instructions
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1
Place the cubed potatoes in a small pot of unsalted water. Bring to a boil and cook for 15-20 minutes until very tender. Drain the potatoes, reserving at least 150ml of the cooking water.
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2
While the potatoes are hot, mash them thoroughly with a fork or potato ricer until completely smooth. Allow the mashed potatoes and the reserved water to cool until they are just lukewarm (about 35°C/95°F).
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3
In a small bowl, whisk together the lukewarm potato water, honey, and active dry yeast. Let it sit for 5-10 minutes until it becomes foamy and active.
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4
In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, rye flour, sea salt, and caraway seeds (if using).
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5
Add the cooled mashed potatoes, the yeast mixture, and the softened butter to the dry ingredients.
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6
Using a dough hook on low speed, mix until a shaggy dough forms. Increase speed to medium and knead for 8-10 minutes. The dough should be smooth and elastic, though slightly stickier than pure wheat dough due to the potatoes.
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7
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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8
Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface and knead briefly by hand for 1 minute.
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9
Shape the dough into a tight round or oval loaf. Place it on a baking sheet lined with parchment paper and dusted with cornmeal or flour.
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10
Cover the loaf loosely and let it undergo a second rise for 45-60 minutes. It should look puffy and nearly doubled again.
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11
Preheat your oven to 220°C (425°F). Place an empty metal tray on the bottom rack of the oven to heat up.
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12
Just before baking, dust the top of the loaf with a little flour and use a sharp knife or razor to score 3-4 deep slashes across the surface.
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13
Place the loaf in the oven and carefully pour the 1/2 cup of water into the hot tray at the bottom to create steam. Close the door immediately.
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14
Bake for 15 minutes, then reduce the oven temperature to 200°C (400°F) and bake for another 30-35 minutes. The bread is done when the crust is deep golden brown and the bottom sounds hollow when tapped.
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15
Transfer to a wire rack and allow to cool completely for at least 2 hours before slicing. This is crucial as the internal structure finishes setting during cooling.
💡 Chef's Tips
Always use starchy (mealy) potatoes like Russets or Yukon Golds; waxy potatoes will make the dough too gummy. Ensure the mashed potatoes are completely cool before adding to the flour, otherwise they can 'cook' the yeast and kill it. Don't skip the rye flour; even a small amount provides the characteristic 'German' tang and darker crust color. If the dough feels excessively sticky, add flour one tablespoon at a time, but remember that a slightly tacky dough yields a moister bread. Use a spray bottle to spritz the oven walls with water during the first 5 minutes of baking for an even crispier crust.
🍽️ Serving Suggestions
Serve thick slices with high-quality salted cultured butter and a sprinkle of chives. Pairs perfectly with hearty German soups like 'Linseneintopf' (Lentil Stew) or 'Gulasch'. Top with 'Obatzda' (a Bavarian spiced cheese spread) for an authentic beer garden snack. Excellent for breakfast toasted with a smear of forest honey or plum jam. Use as the base for an open-faced sandwich (Abendbrot) with Black Forest ham and pickles.