Germany · Wheat + whole wheat
German Potato Bread
Kartoffelbrot
A soft table loaf that stays moist longer thanks to cooked potato.
What makes this bread distinctive?
Potato contributes both flavour and water retention. The result is a soft loaf that crisps beautifully when toasted without drying out quickly.
- Flour profile
- Wheat + whole wheat
- Core technique
- Cooked potato dough
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix the flours with 220 g water and rest for 20 minutes.
- 02
Add potato, yeast, salt and oil. Knead into a soft, slightly sticky dough, adding the remaining water as needed.
- 03
Cover and rise for 75-90 minutes, folding once halfway through.
- 04
Shape into a round and leave for a final proof of 45-60 minutes.
- 05
Bake at 230°C for 15 minutes, then at 200°C for 25-30 minutes.
BAKER'S NOTES
Small details,
better results.
- Hot potato may weaken the yeast; cool it completely.
- Use plain boiled potato without milk or butter in the mash.
- Add the final 30 g water gradually according to the flour's absorption.
AT THE TABLE
How to serve it
- Breakfast toast
- Grilled sandwiches
- Creamy soups