German Potato Bread (Kartoffelbrot)
This beautiful German potato bread is made with Russet potatoes with their skin on. You will love the crisp crust and the soft & moist crumbs inside. They will stay fresh for up to 5 days.
I like a crusty bread and this German potato bread called” Kartoffelbrot” definitely hits the spot. I love the rustic look this bread presents and the smell coming out of oven is like a baked potato (but in the form of bread).
If you like to bake breads, I urge you to try this German Potato bread (and my bran bread recipe, too). The crust is crisp, and the crumbs are so soft and moist. The secret of the texture combination is in using the fresh potatoes, and with their skin on. As a result, this German potato bread will keep fresh for 5 days or even longer. You can, of course, freeze them as well.
The recipe itself is extremely simple, which I always look for. All you need is bread flour, a couple of russet potatoes, instant yeast salt, and a little bit of olive oil.
I always use instant yeast when I make my bread. I like its convenience for not needing the proofing in advance. You can certainly use active yeast and proof with water before adding it to the flour mixture.
Ingredients You’ll Need
- potato: I used russet potatoes with their skins on. Make sure to wash and potatoes clean.
- potato liquid (water): It is the water you boiled potato with.
- bread flour
- instant yeast: You can mix it right away with flour and liquid. You can use active yeast but you will need to proof it before adding to the dough mixture.
- salt
- olive oil
How to make German Potato Bread (Kartoffelbrot)
Boil the potatoes until soft. Toward of end of cooking, reserve 1/2 cup of its liquid. You will use it to moisten the dough. Make sure to let it cool down.
Drain and mash the potato. Let it cool down as well. Meanwhile, combine flour, yeast, and salt. Stir well.
Add 1 cup of the flour mixture, olive oil, and a little bit of the reserved liquid to the mashed potato; stir to combine.
Stir the potato mixture into the remaining flour mixture with a wooden spoon, adding more of the reserved liquid.
Knead the dough for 5-7 minutes. I used an electric mixer with a dough hook attachment. Depends on the moisture level of potato you might need more liquid or flour. The finished dough should be somewhat sticky but not overwhelmingly. Let the dough rise until it becomes double in volume.
Divide the dough in half. You can shape them anyway you want. Let them rise again. Score the top with a knife and sprinkle with a little flour.
I like to bake my German potato bread on a baking steel. It will enhance its crisp texture on the outside. Spray some water to create steam.
Bake them in 425˚F oven for 45 minutes and voila~! You have the crusty bread. You will almost smell the baked potato coming out of oven. Yum!!!!
The crusty bite at first, then the soft, moist, and chewy texture comes after. I don’t know how many slices I had. I couldn’t stop eating.
German Potato Bread Storage Tips
German potato bread will stay fresh up to 5 days in the room temperature. They also freeze well. Wrap the bread with a piece plastic wrap, then put it in a zip bag. Keep it in the freezer up to 3 months.
More Delicious Bread and Rolls Recipes
Here are some of my favorite bread and roll recipes that I make often.
German Potato Bread (Kartoffelbrot)
Recipe Video
Ingredients
- 1.5 lb russet potato
- 1/2 cup potato liquid (water)
- 3-3.5 cup bread flour
- 2 tsp instant yeast
- 2 tsp salt
- 2 tbsp olive oil
Equipment
Instructions
- Cut potato (including the skin) into 1/2-inch cubes and place in a pot. Pour enough water to submerge. Boil them until soft. Toward of end of cooking, reserve 1/2 cup of its liquid. You will use it to moisten the dough. Make sure to let it cool down..
- Drain and mash the potato. Let it cool down.
- In an electric mixer mixing bowl, combine flour, yeast, and salt; stir well with a wooden spoon.
- Add 1 cup of the flour mixture, olive oil, and a little bit of the reserved liquid to the mashed potato; stir to combine.
- Put the potato mixture into the remaining flour mixture and stir with a wooden spoon, adding more of the reserved liquid. The dough might seem slightly dry, but it's ok.
- Knead the dough for 5-7 minutes with a dough hook attachment (You can also knead by hand). Depends on the moisture level of potato you might need more liquid or flour. The finished dough should be somewhat sticky but not overwhelmingly. Transfer dough into a greased bowl and cover with a cloth. Let the dough rise until it becomes double in volume, about 1 hour.
- Punch the dough to remove gas. Cut the dough in half and shape them anyway you want (I made mine oblong). Place them on a pan lined with a parchment paper. Let them rise again; about 45 minutes.
- Meanwhile, preheat the oven to 425˚F. Place a baking steel (if using) in the oven.
- Sprinkle the dough with a little flour. Score the top with a knife. Place the dough onto a baking steel or bake in the pan. Spray with water to create a steam. Bake for 45 minutes or until it forms dark brown crust. Remove from the oven and let them cool on a wired rack.
Hi Holly,
Are the amount of the potatoes(700g) before of after they are boiled?
Thanks!
Before they are boiled. Thanks!
Hi Holly,
What’s the difference between bread flour and all-purpose flour? Will it be ok if I use all-purpose flour instead of bread flour? Thanks!
Bread flour has more protein and gluten, ideal for bread. All-purpose flour is a blend of hard and soft wheat and can be used for various baked goods such as cakes and cookies. You can certainly use all-purpose flour for this recipe, but the texture of the bread will be less chewy. You will also need less liquid if using all-purpose flour.
Hi Holly,
My family loved this bread. I had 1 issue. It did not rise very well. I followed directions. Do you have any suggestions. I was still delicious and worked very well with the Soup I served it with.
Hi Cassie
Did you use the hot water that you cooked the potato in without cooling it to lukewarm? The potato pieces also should be cooled down as well. If you used the hot potato pieces and the liquid without cooling it, it might have killed the yeast.
Recipe looks fantastic! Could you bake on a baking stone?
Hi Riccardo
Absolutely! A baking stone will work great creating the crispy crust. Hope you get to try this potato recipe soon. Thanks.
Sounds lovely…….. I’ve been looking for a potato bread recipe and, this might just be the one! Question – in #8 of the recipe directions you say to put the loaves on the BOTTOM rack of the oven. In the baking photo – it looks like the bread is on the MIDDLE rack? I don’t have a ‘baking steel’ – would be using a regular old cookie sheet and don’t want the bread to burn. Clarification is appreciated.
Hi Pasha
If you don’t have a baking steel, you can bake this bread on a baking sheet. You can put the sheet on the middle rack of the hot oven. Make sure to spray some water on top of bread dough to get the crisp texture.
Baking bread on a cookie sheet will do fine, but just not as crusty as you would get from the baking steel.
Many thanks Holly! Will give it a go 😀
I cheated and used a bread machine for the whole thing. It was still tasty, but I missed out on the crunchy crust and the crumb was a bit dense.
Hello Holly,
nice recipe. I love potatoes and bred. This is a onderful combination.
lg
Corny
I always like the texture of potato bread. And the flavor! This looks great — love that crust. Thanks!