Bake Already!

Kartoffelbrot (Potato Bread)

This recipe was found on a Russian site here, complete with gorgeous photos, detailed explanation of the process and a link to the previous recipe interpreter.  I don’t know what the original is, and who the author is.

Kartoffelbrot  Kartoffelbrot Kartoffelbrot Kartoffelbrot Kartoffelbrot   Kartoffelbrot

The loaves have outstanding texture, chewy and moderately crunchy crust and lightly moist fragrant crumb with uneven open pores.  Spices are added for more complex flavor.  Pepper is not at all overpowering here; rather, it creates a satisfying feeling of warmth once the bread is consumed, and of course nutmeg is wonderful.


Makes 1 standard round loaf

Source:  ХЛЕБ & ХЛЕБ


  • Kneading ________________ 4 minutes, 10 minute rest, 12-15 minutes
  • Fermentation ____________ 15 minutes
  • Shaping _________________  5 minutes
  • Final Proof ______________ 50-90 minutes
  • Baking __________________ 35-40 minutes, with temperature adjustments


  • 80 g active mature rye starter, thickened to porridge consistency (German rye starter)
  • 259 g water
  • 364 g bread flour
  • 45 g rye flour (sifted flour is preferred, but I used wholemeal flour)
  • 9 g salt
  • 3 g dry yeast
  • 114 g mashed potatoes
  • 1 g ground black pepper
  • 1 g ground nutmeg


  • 4 minutes slow speed
  • 10 minutes break, under plastic
  • 12-15 minutes medium speed


  • 15 minutes


  • shape into a boule, using liberal amount of flour

Final Proof:

  • 50-90 minutes in a lined basket, liberally coated with flour
  • slash three times before baking


  • preheat to 480F (250C)
  • bake with steam (or covered) at 450F (225C) for 15 minutes
  • bake without steam (or uncovered) at 425F (200C) for 20 minutes
  • cool on rack
This entry was published on June 18, 2014 at 8:41 pm. It’s filed under Boules, Bread, Specialty, Wild Sourdough, Yeast and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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