Soft Sourdough Sandwich Bread with Potato

I love hearty wholegrain bread, but I’m just as happy to have a slice of toast with jam for breakfast. And of course, homemade sandwich bread tastes so much better than the store-bought version. This version with sourdough and potatoes stays fresh and soft for a long time. The dough requires no egg or yeast. If you replace the butter with a plant-based alternative, the sourdough sandwich bread is vegan. You can cut the bread into slices after baking and freeze it. You can then defrost the bread in portions in the toaster for a quick breakfast.

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Ingredients for sourdough potato sandwich bread

  • Wheat flour: The best flour for this toast is bread flour or type 550 wheat flour, but you can also use all-purpose flour or type 405 wheat flour. If you want to replace some of the flour with wholegrain flour, you will need to increase the amount of water in the recipe accordingly, as wholegrain flour can absorb more water.
  • Water: Cold in summer, lukewarm in winter.
  • Potatoes (boiled, peeled and cooled). You can use any type of potato for this recipe.
  • Sourdough starter: I feed my sourdough starter with equal parts water and flour. For the flour, I use a mixture of wholegrain wheat and rye flour. If you use a different flour to water ratio, you may need to adjust the amount of water in the recipe. If you don’t have a sourdough starter yet, I’ll show you how to make one here.
  • Butter or a vegan alternative
  • Salt and sugar for the flavor
Sourdough sandwich bread with potatoes

In three steps: How to make sourdough sandwich bread

Mix the dough

For the starter dough, boil* 100 g water and pour over 100 g wheat flour. Stir* the mixture until you have a fairly homogeneous batter. Cover the dough and leave to cool completely.

Finely mash the peeled and cooked potatoes with a fork.

Knead the flour, water, potatoes, soft butter, sourdough starter, salt and sugar with the pre-dough to form a homogeneous dough.

Cover the dough and leave to rest at room temperature for four to six hours. The volume should have increased significantly. After 30 minutes, stretch and fold the dough once and repeat the process two to three times.

Close-up of potato toast with sourdough

Shape the sandwich bread

Either shape the dough into a long loaf and place in a sandwich bread tin*. If you want to use a normal loaf tin*, you can also shape* the dough into four small round loaves and place them next to each other in the tin. This makes for a pretty look.

Place the baking tin in the fridge overnight.

Bake the potato sandwich bread

Preheat the oven to 200 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones*.

Brush the surface of the dough with water or (plant-based) milk and bake for 20 minutes with steam and 20 minutes without steam.

Leave the sandwich bread to cool in the tin for 10 minutes.

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Recipe: Soft Sourdough Sandwich Bread with Potato

I love hearty wholegrain bread, but I’m just as happy to have a slice of toast with jam for breakfast. And of course, homemade sandwich bread tastes so much better than the store-bought version. This version with sourdough and potatoes stays fresh and soft for much longer. The dough is made without eggs or yeast. If you replace the butter with a plant-based alternative, the sourdough sandwich bread is vegan. You can cut the bread into slices after baking and freeze it. You can then defrost the bread in portions in the toaster for a quick breakfast.
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 18 hours
Total Time 19 hours 10 minutes
Course potato sandwich bread, sourdough sandwich bread, sourdough toast
Servings 1 Sandwich Bread

Ingredients
  

Pre-Dough

  • 100 g wheat flour bread flour (or type 550)
  • 100 g hot water

Dough

  • Pre-Dough cooled
  • 375 g wheat flour bread flour (or type 550)
  • 165 g water
  • 125 g potatos boiled
  • 50 g sourdough starter
  • 20 g butter or a vegan alternative
  • tsp. salt
  • 1 tsp. sugar

Instructions
 

Day 1

  • For the starter dough, boil* 100 g water and pour over 100 g wheat flour. Stir* the mixture until you have a fairly homogeneous batter. Cover the dough and leave to cool completely.
  • Finely mash the peeled and cooked potatoes with a fork.
  • Knead the flour, water, potatoes, soft butter, sourdough starter, salt and sugar with the pre-dough to form a homogeneous dough.
  • Cover the dough and leave to rest at room temperature for four to six hours. The volume should have increased significantly. After 30 minutes, stretch and fold the dough once and repeat the process two to three times.
  • Either shape the dough into a long loaf and place in a sandwich bread tin*. If you want to use a normal loaf tin*, you can also shape* the dough into four small round loaves and place them next to each other in the tin. This makes for a pretty look.
  • Place the baking tin in the fridge overnight.

Day 2

  • Preheat the oven to 200 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones*.
  • Brush the surface of the dough with water or (plant-based) milk and bake for 20 minutes with steam and 20 minutes without steam.
  • Leave the sandwich bread to cool in the tin for 10 minutes.
Keyword fluffy, no yeast, overnight, with sourdough

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Fluffy potato sandwich bread with sourdough

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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