Easy Homemade Sourdough Potato Bread

After many rolls, it was time for another bread recipe: this rustic wheat bread is super soft and aromatic thanks to the potatoes in the dough. It stays fresh for a long time and the dough is quick and easy to make. You don’t need yeast and you don’t need to knead the dough for long. What’s more, the dough for the potato bread with sourdough rests in the fridge overnight and only needs to be baked in the morning.

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You need these ingredients for the potato bread

  • Wholegrain rye flour: I prefer to grind my wholemeal flours myself. Freshly ground flours have more flavour and more nutrients than supermarket flours. However, they do not keep for long and should always be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour.
  • Wheat flour: Brown wheat flour (type 1050) is best for this potato bread. Alternatively, you can also use normal bread flour (type 550) or all-purpose flour (type 405). If you want to replace some of the flour with wholegrain flour, you will need to increase the proportion of water in the recipe accordingly, as wholegrain flour can absorb more water.
  • Water: Cold in summer and 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.
  • Salt for the flavour.
  • Bread spice usually consists of caraway, aniseed, fennel seeds and coriander. You can use ground spices for a more delicate flavor and coarsely ground spices for a heartier flavor.

More sourdough recipes with potatoes

Helpful tools – My recommendations

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  • A grain mill* for freshly ground wholemeal flour.
  • A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
  • A kitchen scale*.
  • An immersion blender*.
  • With this sharp baker’s knife*, you can make precise cuts in your bread and get creative with intricate scoring patterns.
  • You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
  • You can bake beautiful loaves with proofing baskets. There are round proofing baskets* and oval proofing baskets*. If you want to bake several loaves at the same time, I would recommend oval baskets. They take up less space in the fridge and oven.
  • A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
  • Baking steel* to make your bread, rolls and pizza nice and crispy.
  • When baking bread in a Dutch oven*, you can do without baking steel and a steam tray because the Dutch oven has the perfect climate.
  • A cooling rack* for bread, rolls and waffles.
  • A sharp bread knife*.
  • A stainless steel toaster* for slices of bread, toast and rolls.

You can find more product recommendations here.

Homemade potato bread with sourdough

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Recipe: Easy Homemade Sourdough Potato Bread

This rustic mixed wheat bread is super soft and aromatic thanks to the potatoes in the dough. It stays fresh for a long time and the dough is quick and easy to make. You don’t need yeast and you don’t need to knead the dough for long. What’s more, the dough for the potato bread with sourdough rests in the fridge overnight and only needs to be baked in the morning.
Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 17 hours
Total Time 18 hours 20 minutes
Course potato bread, sourdough bread
Cuisine German
Servings 1 potato bread

Ingredients
  

  • 150 g whole grain rye flour freshly ground
  • 475 g wheat flour brown flour or type 1050
  • 355 g water
  • 200 g potatos peeled and boiled
  • 100 g sourdough starter
  • tsp. salt
  • 2 tsp. bread spices

Instructions
 

  • Either mash the potatoes with a fork or blend* them together with the water for a particularly homogeneous batter.
  • Mix* the potatoes with all the other ingredients to form a dough. Cover the dough and allow to rest at room temperature for four to five hours or until the volume has increased significantly. Stretch and fold once after 30 minutes.
  • Line a proofing basket* with a floured cotton or linen cloth. Shape the dough into a round and place it in the proofing basket* with the seam facing down. Cover the dough with a cloth and place in the fridge overnight.
  • Preheat the oven to 250 degrees using a baking stone* and a steam tray consisting of a stainless steel oven dish* and lava stones*.
  • Reduce the heat to 230 degrees, transfer the bread to the baking stone* and score with a baker’s knife*. Then bake for 20 minutes with steam. After 20 minutes, let the steam escape and reduce the heat to 200 degrees. Bake the bread for about 30 minutes.
Keyword easy, healthy, rustic

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Soft potato bread overnight

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

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