Potato Bread Recipe with Sourdough (Kartoffelbrot)

 

Last updated on March 3rd, 2015 at 10:35 pm

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

 

Recipe for sourdough bread with rolled (jumbo) oats

 

Last updated on April 28th, 2013 at 08:43 pm

I usually use jumbo oats when making granola but they also make a loaf of bread nice and wholesome.

Sourdough bread with rolled oats - check out that moist & chewy look!
Sourdough bread with rolled oats – check out that moist & chewy look!

Rolled oats are oat groats (hulled whole grains) that have been rolled into flakes, steamed and lightly toasted.

Rolled jumbo oats before toasting and soaking
Rolled jumbo oats before toasting and soaking

Note that the oats, although quite sizeable, will ‘disappear’ and completely blend into the finished loaf.

The day before baking

For the sourdough

  • 160g wholewheat flour
  • 200g spring water
  • 3 tbsp wheat sourdough starter from the fridge

Mix the ingredients in a bowl and cover with cling film for 16 – 24 hours.

For the soaked rolled oats

  • 80g rolled (jumbo) oats
  • 220g boiling water

Toast the jumbo oats in a frying pan (no oil) for the nutty flavour to come out. Pour the boiling water over the oats and cover with cling film for 16 – 24 hours.

The day of baking

  • Sourdough (as above)
  • Soaked rolled oats (as above)
  • 350g strong wheat flour
  • 100g rye flour
  • 180g water, lukewarm
  • 4g dried yeast
  • 14g salt

How to make it

  1. Add all ingredients in a large bowl to form the dough, then knead for 10 minutes on a clean surface.
  2. Leave the dough to rest for 30 minutes; cover the dough ball with the bowl you used to mix the ingredients.
  3. After 30 minutes, fold the dough like an envelope. First squeeze out the air of the slightly risen dough and shape into a rectangular shape. Fold all four corners into the middle, squeeze together, then around to repeat the process another two times.
  4. Leave to rest for 30 minutes.
  5. Fold again.
  6. Rest for 30 minutes.
  7. Fold again.
  8. Rest for 1 hour.
  9. Fold the dough into a round baton shape.
  10. Place into a very well floured proving basket and cover with a kitchen towel. If you don’t have a proving basket, you can just flour your kitchen towel and wrap the dough up tightly.
  11. Rest for 1 hour.
  12. After 1/2 hour preheat the oven to 250°C and line a baking tray with baking paper.
  13. Once the full hour is up (and the dough has doubled in size), carefully turn out the dough onto the baking tray.
  14. Make a few incisions at the top for a good-looking crust and place the tray in the lower half of your oven.
  15. Initially bake for 15 minutes at 250°C until the dough has browned well.
  16. Then reduce the temperature to 180°C and bake for a further 35 minutes.
  17. Make sure the bread is fully baked – it should sound hollow when you tap the base of the bread or in more scientific terms, the core temperature of the bread should have reached at least 93°C.
  18. Leave to cool on a wire rack.
What a lovely loaf - bread 'infused' with rolled toasted oats
What a lovely loaf – bread ‘infused’ with rolled toasted oats

And here’s my husband’s review I asked him to write 🙂

“The bouncy texture and nutty aroma just scream out EAT ME! Love it with butter, a generous dollop of strawberry jam and a cup of tea to kick-start my mornings.”