Kartoffelbrot Recipes
KARTOFFELBROT
"Kartoffelbrot or potato bread is one of our favourites. It is very easy to prepare and as with all bread recipes, not too many ingredients are required." Recipe found on www.tasty-german-recipe.com. Prep time includes the time for the bread to rise
Provided by januarybride
Categories Yeast Breads
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Peel and wash the potatoes, leave them to drain and then grate them finely. Place the grated potato in a bowl and pour over 100ml boiling water. Mix the flour with the dried yeast and salt. Add the potato and the egg to the flour mixture and knead the mixture together thoroughly. Cover the bowl and leave in a warm place for 30 minutes.
- Preheat the oven to 225 degrees Celsius Place the potato dough on a floured work surface and knead once more. With floured hands form a round bread shape from the dough. Place the potato bread on a baking tray lined with baking paper and place in the centre of the oven.
- Spray a little water in the oven and close the door immediately. Bake the potato bread for 20 minutes. Then reduce the heat to 200 degrees C and place near the bottom of the oven. Bake for another 30 minutes. To test whether the bread is baked through knock on the bottom of the bread with your knuckles. It should sound hollow.
Nutrition Facts : Calories 242.9, Fat 1.4, SaturatedFat 0.3, Cholesterol 26.4, Sodium 305.9, Carbohydrate 48.6, Fiber 3.4, Sugar 0.6, Protein 8.7
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- You need exactly 300g/10½oz to make the bread so check the weight once they are peeled. Place the potatoes in a large saucepan and cover with cold water, bring to the boil, then reduce the heat slightly and cook for 15–20 minutes until they are tender but not falling apart.
- Drain the potatoes in a colander over a bowl and reserve the cooking liquid. Return the potatoes to the pan and toss over a very low heat for 2-3 minutes until any excess liquid has evaporated.
- Pour 75ml/5 tbsp of the warm cooking liquid into a large bowl and leave to cool for a few minutes. When it’s lukewarm, sprinkle in the yeast. Stir in the sugar and leave in a warm place for about 10 minutes until a light foam appears on the surface.
- Mash the potatoes with the oil in the saucepan until they’re as smooth as possible, then stir in the yeast mixture and salt.
- Mix well with a wooden spoon and gradually add the flour, a few tablespoons at a time, stirring well before adding more. When the dough becomes too stiff to stir in the flour, turn it out on to the work surface and knead the remaining flour into the dough.
- Knead the dough for 10 minutes until soft and pliable. Place it in a lightly oiled bowl, cover loosely with lightly oiled cling film and leave to rise in a warm place for 45–60 minutes, or until well-risen and spongy to touch.
- Knock back the dough with your knuckles and shape it into a rough ball. Flatten the ball on a floured surface until it is about 2cm thick, then bring the sides up to the middle to give a rustic surface to the bread.
- Preheat the oven to 220°C/Fan 200°C/Gas 7. Score the dough with a knife along the pinched join and sprinkle the top with the onion seeds. Bake the loaf in the centre of the oven for 35 minutes until well risen and crusty on top.
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From germanculture.com.ua
- Cut the potatoes into equal chunks and boil. Drain them in a colander over a bowl and reserve the cooking liquid. Return the potatoes to the pan and toss over a very low heat for 2-3 minutes until any excess liquid has evaporated.
- Pour 5 tbsp of the warm cooking liquid into a large bowl and leave to cool for a few minutes. When it’s lukewarm, sprinkle in the yeast. Stir in the sugar and leave in a warm place for about 10 minutes until a light foam appears on the surface.
- Mash the potatoes with the oil in the saucepan until the mass is as smooth as possible, then stir in the yeast mixture and salt.
- Mix well with a spoon and gradually add the flour, a few tablespoons at a time, stirring well before adding more. When the dough becomes too stiff to stir in the flour, turn it out onto the work surface and knead the remaining flour into the dough.
- Knead the dough for 10 minutes until soft and pliable. Place it in a lightly oiled bowl, cover loosely with a kitchen towel and leave to rise in a warm place for 45–60 minutes, or until well-risen and spongy to touch.
- Knead back the dough and shape it into a rough ball. Flatten the ball on a floured surface until it is about 2 cm thick, then bring the sides up to the middle to give a rustic surface to the bread.
- Preheat the oven to 220°C. Score the dough with a knife along the pinched line. Bake the loaf for 35 minutes until well-risen and crusty on top. Cool on a wire rack.
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