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Sunday, April 15, 2012

Kartoffelbrot

Still on the German baking thing.  We were looking for some crap to watch the other night and ended up watching the Hairy Bikers (/Bakers) in Germany on the BBC.  I'd been thinking of making a Kartoffelbrot anyway, they reminded me, and I used their recipe.
375g/13oz potatoes, peeled and cut into even chunks (300g/10½oz peeled weight; 2 large potatoes)
1 tsp dried yeast
1 tsp sugar
1 tbsp sunflower oil
1 tsp salt
300g/10½oz strong white flour, plus extra for kneading (or 100g/3½oz strong wholemeal flour and 200g/7oz strong white flour)
1 tsp onion seeds – or use a mixture of caraway (2/3 tsp), anise (1/3 tsp) and fennel (1/3 tsp) seed

You need exactly 300g/10½oz potatoes 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 (90ml / 6 tbsp if using a wholemeal / white flour mix) 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. Don’t be tempted to add more water or the dough will become too sticky to work with.

Knead the dough for 10 minutes until soft and pliable. Place it in a bowl, cover 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 split into three and braid. Sprinkle on some wholemeal flour, for additional texture, on the outside of the loaf. Place it on a baking sheet lined with baking paper, and leave to prove in a warm place for a further 30 minutes.

Heat the oven to 220C/428F. Sprinkle the top with your choice of seeds. Bake the loaf in the centre of the oven for 35 minutes until well risen and crusty on top. Cool on a wire rack.


This is really good - came out as a big, rustic, golden-brown braid, and we disappeared almost all of it as soon as it was cool enough.  Nice, soft texture and hearty, comforting taste.

Edit: I've re-made this a few times since and we still love it. It is wonderfully soft and moist, and keeps well - still easy to slice after a week.
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