German Potato Bread (Kartoffelbrot)

German Potato Bread (Kartoffelbrot)

This German potato bread recipe can be made from start to finish in just three hours. Pair this moist bread with soups, butter, and jam, etc.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Peel potatoes and cut into 6 pieces each. Cook in unsalted water until tender. Drain, reserving the water. Place the potatoes back over low heat for several minutes, shaking the pan to steam dry, or ausdampfen . Cool and mash or rice the potatoes.
  3. Step 3

    Dissolve the yeast in 1/4 cup (60 milliliters) of lukewarm potato water and proof for 10 minutes in a warm spot, or until bubbles form.
  4. Step 4

    In the bowl of a stand mixer, combine mashed or riced potatoes , oil, and proofed yeast until smooth. Add the flour and salt and mix with the paddle attachment for 3 minutes on low. Switch to the dough hook and knead for 11 minutes. It will look like it is not going to become bread dough at first; just be patient.
  5. Step 5

    Knead for a minute on a floured work surface, until dough is smooth and just slightly tacky. Place in an oiled bowl, turning once to coat. Cover the bowl and let the dough rise in a warm place for 30 minutes.
  6. Step 6

    Heat oven to 450 F with a baking stone on the middle rack for 30 minutes to 1 hour before baking. Place an old baking pan on the bottom rack, ready for water to create steam.
  7. Step 7

    Shape dough into a boule, or round loaf, by flattening slightly, then pulling the edges together and pinching closed. Place the loaf, seam-side down, on a floured, cloth-lined bowl. Fold the edges of the cloth over the loaf and let rise for 20 to 30 more minutes.
  8. Step 8

    Unmold the bread onto a peel or the back of a cookie sheet dusted with cornmeal , seam-side up (seam-side down produces a smooth-topped loaf). Shove the loaf onto the baking stone in the oven and close the door, quickly.
  9. Step 9

    Bake for a total of 45 to 50 minutes, or until internal temperature is 190 F. Use steam in the first 5 minutes. Cool bread for 20 minutes or more before slicing. 
  10. Step 10