Potato Bread Recipe with Sourdough (Kartoffelbrot)

 

Happy St. Patrick’s Day!

We are celebrating here. With potato bread and champagne, great combination, try it!

Potato bread makes use of potatoes to replace some of the wheat flour. The addition of potatoes keeps the bread moist and prevents it from crumbling.

Usually, potato bread recipes use either raw or cooked potatoes. In this recipe, I’ve combined both methods and also included rye flour (my favourite).

Potato bread just out of the oven
Potato bread just out of the oven

Sourdough

  • 15g wheat sourdough starter from the fridge
  • 150g white bread flour
  • 150g water

Mix ingredients in a bowl, cover with cling film and keep at room temperature overnight  – approximately 16 hours.

Wheat Sourdough
Wheat Sourdough

Sponge

  • 100g white bread flour
  • 1oog water
  • 1/2 tsp dry yeast (or 1g fresh yeast)

Mix ingredients in a bowl, cover with cling film and keep at room temperature for 2 hours, then transfer to the fridge for 14 hours.

Wheat Sponge
Wheat Sponge

Final dough

  • 300g wheat sourdough
  • Sponge as above
  • 170g white bread flour
  • 50g spelt flour (or use 220g white bread flour if you don’t have spelt at home)
  • 200g strong rye flour
  • 200g water, lukewarm (cooled down potato cooking water can be used)
  • 70g potato (scrubbed, unpeeled, grated)
  • 70g potato (peeled, boiled, mashed)
  • 1 1/2 tsp salt
Mashed and Grated Potatoes
Mashed and Grated Potatoes

How to make pototo bread

  1. Combine all ingredients in a large bowl, mix together and knead for 12 minutes. It’ll be a little sticky, but the gluten strands make it easy enough to handle.
  2. Cover the dough with the bowl and leave to rest for 30 minutes.
  3. Fold the dough like an envelope – take each corner, fold it to the middle and shape the dough into a ball. Cover the dough again.
  4. Leave to rest for 30 minutes, then flatten and fold again.
  5. Leave to rest for another 30 minutes.
  6. Flatten and fold again, shape into a boule, then place (seam-side up) in a well floured proofing basket.
  7. Cover the proving basket with a polythene bag.
  8. Leave to rest for several hours, depending on the temperature in your kitchen. Alternatively, proof in the fridge overnight.
  9. Preheat the oven to 220°C.
  10. Line a baking tray with baking paper.
  11. Carefully turn out the dough onto the baking tray and place in the oven.
  12. Bake for 15 minutes then turn down the temperature to 180°C and bake for a further 40 minutes.
  13. Cool on a wire rack.
Potato bread - Just before baking
Potato bread – Just before baking

Great with Kerrygold butter and honey but potato bread goes well with most toppings.

Also great with this amazing Omelette Arnold Bennett!

Potato bread - Lovely with just butter and honey
Potato bread – Lovely with butter and honey

 

Brown seeded wholemeal bread recipe

 

Looking for a bread recipe full of wholesome goodness? This loaf of brown seeded wholemeal bread is bursting with healthy seeds and kernels. Great for using up the various bits and pieces you might have waiting in your store cupboard!

Brown seeded wholemeal bread
Brown seeded wholemeal bread

Seeded wholemeal bread recipe

Makes one loaf of brown seeded bread.

Day 1 – Prepare sourdough & flaxseed soaker

Sourdough

  • 15g sourdough starter
  • 50g dark rye flour
  • 100g wholemeal flour (wheat or spelt)
  • 150g water
  • Combine these ingredients in a medium bowl, cover and keep at room temperature for approx. 16 hours.

Flaxseed soaker

  • 40g flax seeds (golden or brown)
  • 100g water
  • Combine in a small bowl and cover for approx. 16 hours.

Day 2 – Prepare the toasted seeds & dough

Prepare the toasted seed mix 

  • 3 tbsp sunflower seeds
  • 3 tbsp pumpkin seeds
  • 2 tbsp sesame seeds
  • You can replace some of the above and mix in some rolled oats or poppy seeds or even some chopped nuts, whatever you have available or feel like.
  • Place the seeds in a frying pan (no oil!) and toast the mixed seeds for about 10 minutes, stirring frequently, then leave to cool. (Alternatively, you can toast the seed mix in the oven at 150°C).

Prepare the main dough

  • 300g sourdough from day 1
  • Flaxseed soaker from day 1
  • Toasted seed mix (as per the above)
  • 600g wholemeal flour (wheat or spelt)
  • 340g water
  • 13g salt
  • Combine the sourdough, flaxseed soaker, wholemeal flour, water and salt in a large bowl, then knead for 10 minutes. It’s important to get the consistency of the dough right, so make sure it’s not too dry and not too wet. Add some more water if the dough is hard to knead. If in doubt – wetter is better!
  • Add in the toasted seed mix until evenly distributed.
  • Cover and leave to rest in a warm place for ½ hour.
  • Butter a lidded pullman loaf tin, then move the dough from the bowl into the tin. Squash the dough in quite firmly and evenly.
  • Cover the tin with the lid and place in the fridge overnight or approx. 12 – 16 hours.

Day 3 – Bake

Take the pullman loaf tin out of the fridge and  preheat the oven to 190°C for 20 minutes.

  • Brush the top of the dough with water and sprinkle some more sunflower seeds on top.
  • Bake at 190°C for 1 hour. Remove the bread from the tin approx. 15 minutes before the hour is up and put back into the oven – the bread will get a much better crust that way.
  • Remove from the loaf pan, wrap in a clean kitchen towel and leave to cool on a wire rack.

The brown seeded wholemeal loaf is delicious for breakfast and perfect also with salted butter and peppered, smoked mackerel or potato, root vegetable and sour cream soup.