German Potato Bread (Kartoffelbrot)
This beautiful German potato bread is made with Russet potato with their skin on. You will love the crisp crust and the moist crumbs inside.
Equipment
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
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.