Flaumiges Kartoffelbrot

potato bread

Would you like a fluffy, crispy potato bread? In just 4 hours you can conjure up this delicious, versatile bread, ideal for breakfast, snacks or toasted sandwiches. The dough is kneaded with soft-boiled potatoes, yeast, flour and spicy spices, then it has to rise and finally it is baked in the oven into a golden brown loaf. Try it and enjoy the smell and taste of freshly baked bread!


  • Duration: approx. 4 hours
  • Quantity: 1 loaf (approx. 700g)
  • Difficulty: medium


  • 3 (medium-sized) potatoes / approx. 180g
  • 1 tablespoon of sugar
  • 1 tbsp salt
  • 1 tbsp bread seasoning*
  • 360g spelled flour
  • 200ml lukewarm water
  • 1/2 cube of germ/yeast


    Would you like a really fluffy, crispy and mild bread?
    Then our potato bread is just right for you! It is quick and easy to prepare and tastes great not only as breakfast or snack bread. Potato bread is also great for toasted sandwich variations!

    To make the dough, first boil the potatoes until soft, quench them, peel them and strain them using a fast potato press or a potato press. If you don't have one of these two tools available, you can easily mash the soft potatoes finely with a fork.

    Then put the flour in the bowl of the food processor, make a small well and mix in the sugar, yeast and a sip of lukewarm water. Stir everything into a thick mixture and then let it rest for at least 15 minutes.

    Add the lukewarm potatoes, the remaining water, salt and bread seasoning and, equipped with the dough hook, start the machine at a low level.
    Knead in the food processor at medium speed for at least 5 minutes - the dough should come away from the bowl without leaving any residue. Let rise in the bowl covered with a kitchen towel for about 2 hours.

    Then knead the dough with your hands on a well-floured work surface. No, more like folds. Fold one side in towards the middle and turn the dough a little clockwise. Prepare a well-floured (larger) proving basket or simply a bowl and place the folded dough into it, shaped into a round loaf. Cover with a kitchen towel and let rise again for about 30 minutes - ideally near the oven and preheating it to 230°.

    A cast iron pot is an advantage for baking. Put it in the oven with the lid on to preheat. The bread also works on a tray!
    As soon as the oven has reached the desired temperature and the dough has risen slightly, take the pot out of the oven, remove the lid - (carefully, very hot!) and turn the dough out onto a piece of baking paper that you have previously cut to size. Put it in the pot and if you want, you can also use a (very sharp) knife to make a small tear across the middle of the bread. Put the lid on and place in the oven.

    If you prefer to bake on a baking tray, you can simply carefully turn the dough out of the basket onto baking paper and place it in the preheated oven. A fireproof dish filled with water should be put in the oven so that the bread rises crispy.

    After about 20 minutes, the lid can be removed from the pot and the temperature reduced to 200°. You can already see a beautifully risen bread with slight cracks. Bake for another 20 minutes.
    Let the bread cool on a wire rack and best eat it warm!

    If there is actually anything left over, it can also be frozen very well and then baked again briefly in the oven as needed.


    Corine's Cooking

    Hallo! Mein Name ist Corine und mein Blog Corine's cooking steht für Comfort Food - Hausmannskost, einfache und unwiderstehlich gute Rezepte für die ganze Familie. Gerichte, die Kindheitserinnerungen wecken und einfache Kuchen- und Tortenrezepte mit ganz viel "Mhmmm"-Faktor.