I really like potatoes in bread: they give a nice flavor and the bread stays fresh for a longer time. I already tried quite a lot of recipes using potatoes, so it wasn’t that easy to pick an interesting new recipe for the event.
Under the christmas tree I found a new bread baking book featuring rye (Roggen Das Standardwerk). One recipe in this book uses a soaker of dried potato flakes and coarsely ground rye (which I substituted with 5 grain chops) and a small amount of rye sourdough. Of course I had to try this.
I am really very pleased with this recipe: the bread has a nice crisp crust
and an open crumb. The taste is excellent.
As the book is meant for the professional baker, the original recipe yields 20 breads. I cut it down to one-tenth.
Das Rezept für das knusprige Kartoffelbrot mit Roggensauerteig gibt es unten.
More tried potato breads (recipes in German)
- Brot mit ofengerösteten Kartoffeln
- Rustikales Kartoffelbrot
- Kartoffelbrot – Pao de Batata
- Brasilianische Süßkartoffelbrötchen
- Coca de Papatas – mallorquinische Kartoffelbrötchen
- Apulische Focaccia – Focaccia pugliese
- Portugiesisches süßes Brot Variante 1
- Portugiesisches süßes Brot Variante 2
- Lindas einfaches Kartoffelbrot
- Irisches Kartoffelbrot
|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Title:||Crusty Potato Bread with Rye Sourdough|
|Categories:||Bread, Potato, Rye sourdough|
|72||grams||Rye flour (Roggenmehl Type 997)|
|27||grams||5-grain chops or rye chops (5 Korn-Schrot)|
|81||grams||Rye flour (Roggenmehl Type 997)|
|412||grams||Bread flour (Weizenmehl Type 550)|
|Potato flakes; for sprinkling|
|Olaf Bauermann/Ines Gromes|
|Edited *RK* 02/25/2009 by|
The evening before baking mix water, sourdough and rye flour. Let ferment covered for about 16 hours in a warm place (I use my microwave oven with the door slightly open so that the light is on).
Mix 5 grain chops, potato flakes and water and let stand covered for about 15 hours at room temperature (20°C)
The next day combine sourdough, soaker, rye flour, bread flour, water and yeast in the bowl of a stand-type mixer. Mix on low speed for about 4 minutes (Kenwood on 1), then add the salt and mix another 5 minutes on medium speed (Kenwood on 3). The dough will clear the sides of the bowl. Desired dough temperature 28-30°C.
Put the dough in a lightly oiled bowl and let ferment covered for about 40 minutes.
Divide the dough into 2 halves (each about 560 g). Preshape lightly into rounds and let relax covered for about 5 minutes. Then shape into oval loaves, brush the surface with a little bit of water and sprinkle the loaves with potato flakes. Put the loaves upside down into floured bannetons an let rise covered for about 45 minutes.
Preheat the oven with a baking stone to 250°C.
Transfer the risen loaves seamside down onto a peel.
Score the loaves lengthwise and load them into the oven, spritzing in water twice in the first 5 minutes. Reduce the temperature to 230°C and bake for another 35 minutes. Use aluminum foil if the bread gets too dark.
Let cool the breads completely on a rack before slicing.
Very crusty breads with an open crumb. Very nice taste.