Kartoffelbrot — spelt and potato bread
Skin-on cooked potatoes are peeled and pressed into a firm dough shaped as a loaf.
Active time35 min
Cooking1 h 15 min
Total4 hResting : 2 h
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Ingredients
- 300 g floury potato
- 175 ml lukewarm water
- 610 g German Type 630 spelt flour
- 60 ml olive oil
- 42 g fresh baker’s yeast
- 2 tsp fine salt
- 1 tsp white sugar
Preparation
Wash potatoes and simmer whole in water for about 25 min until tender. Drain, peel while hot and mash finely. Cool for about 10 min so the hot mash does not harm the yeast.
300 g floury potato- saucepan
- sieve
- vegetable peeler
- potato masher
- mixing bowl
Put 600 g flour in a bowl and make a well. Mix crumbled yeast, sugar and lukewarm water in it with a little flour. Cover for 15 min until active. Add warm potato, oil and salt and knead into a smooth firm dough. Cover and rise for about 45 min until expanded.
175 ml lukewarm water610 g German Type 630 spelt flour60 ml olive oil42 g fresh baker’s yeast2 tsp fine salt1 tsp white sugar- mixing bowl
- stand mixer with a dough hook
- lid
Use the remaining 10 g flour to shape 1 compact loaf. Place on a tray lined with paper rated for the oven temperature, cover and prove for 15 min. Heat the oven to 250 °C. Bake for 7 min, reduce to 200 °C and bake for about 35 min more until cooked through and golden. Cool on a rack for at least 30 min until fully cold.
- dough scraper
- baking sheet
- baking paper rated by its manufacturer for 260 °C
- thick protective towel
- oven
- cooling rack
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration