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


  • 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


  • 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 Flatbread with Nuts


This is a recipe my aunt from Höhnhart, Upper Austria shared with me (thank you Berta :-)). Berta and I are connected by our passion for bread and while she has been a master for years, I’m just at the beginning of my bread journey!

This bread is super-delicious with just butter and cheese.  Add carrots, celery and some chutney and you have a perfect afternoon snack!

Flatbread with nuts and some lovely cheeses by my aunt Berta
Flatbread with nuts and some lovely cheeses by my aunt Berta

Ingredients (makes 2 breads)

  • 21g fresh yeast (or 7g dry yeast)
  • 200g strong white bread flour
  • 200g rye flour
  • 6g salt
  • 200g water, lukewarm
  • 50g olive oil
  • 150g roughly chopped nuts (almonds, hazelnuts, walnuts – whatever you have)

How to make the breads

  1. If you are using fresh yeast, mix the yeast with 200g lukewarm water. (With dry yeast, simply add all ingredients together in one go.)
  2. In a separate bowl, mix the flours and salt with a balloon whisk.
  3. Add the dissolved yeast and water, olive oil and the mixed nuts to the flour bowl.
  4. Use the dough hooks of your hand mixer and knead the dough until smooth. Alternatively, hand-knead for 5 minutes or so. I added a little bit more water to get the right hydration as the rye flour I used was very coarse.
  5. Cover the bowl with a clean kitchen towel and leave to rest in a warm place for 45 minutes until the dough has doubled in size.
  6. Preheat the oven to 180°C (gas mark 4).
  7. Line a baking tray with baking paper.
  8. Turn the dough out onto a clean work surface and knead for a minute.
  9. Divide the dough into two parts.
  10. Roll out each part to reach 25cm in length. You can work with a rolling pin or just work the dough into a round or oval shape with your hands.
  11. Place the loaves onto the baking tray.
  12. Bake for 25 – 30 minutes.
  13. Cool on a wire rack.

Thanks for the tasty recipe Berta!

The perfect bread for our Sunday afternoon tea
The perfect bread for our afternoon tea (with chutney, hummus, cheddar and celery sticks)