300 g potatoes, peeled, boiled
1 tsp dried fast-action yeast
1 tsp sugar
1 tbsp sunflower oil, plus extra for greasing
1 tsp fine sea salt
300g all-purpose flour, plus extra for kneading
- Cut the potatoes into equal chunks and boil. Drain them in a colander over a bowl and reserve the cooking liquid. Return the potatoes to the pan and toss over a very low heat for 2-3 minutes until any excess liquid has evaporated.
- Pour 5 tbsp of the warm cooking liquid into a large bowl and leave to cool for a few minutes. When it’s lukewarm, sprinkle in the yeast. Stir in the sugar and leave in a warm place for about 10 minutes until a light foam appears on the surface.
- Mash the potatoes with the oil in the saucepan until the mass is as smooth as possible, then stir in the yeast mixture and salt.
- Mix well with a spoon and gradually add the flour, a few tablespoons at a time, stirring well before adding more. When the dough becomes too stiff to stir in the flour, turn it out onto the work surface and knead the remaining flour into the dough. Do not add more water, or the dough will become too sticky to work with.
- Knead the dough for 10 minutes until soft and pliable. Place it in a lightly oiled bowl, cover loosely with a kitchen towel and leave to rise in a warm place for 45–60 minutes, or until well-risen and spongy to touch.
- Knead back the dough and shape it into a rough ball. Flatten the ball on a floured surface until it is about 2 cm thick, then bring the sides up to the middle to give a rustic surface to the bread. Pinch lightly to seal and sprinkle on some wholemeal flour, for additional texture, on the outside of the loaf. Place it on a lightly oiled and floured baking sheet, rough-side up, and leave to prove in a warm place for a further 30 minutes.
- Preheat the oven to 220°C. Score the dough with a knife along the pinched line. Bake the loaf for 35 minutes until well-risen and crusty on top. Cool on a wire rack.
A Taste of Tradition: The Rich History of Stollen Bread - As we explore the unique culinary traditions across the world, Germany’s rich food culture serves up a sweet surprise – the Stollen bread. This distinctive and festive bread, dusted with powdered sugar to resemble the snow-covered landscape of winter, takes center stage during the holiday season. It’s a beloved food tradition that embodies centuries of […] Authentic Roggenbrot Recipe: A Taste of German Tradition - Roggenbrot, also known as German rye bread, is a staple in German cuisine and has been enjoyed for centuries. This hearty and flavorful bread is made primarily from rye flour, giving it a distinct taste and texture that sets it apart from other bread varieties. In this article, we will delve into the art of […] Bauernbrot - Authentic-tasting German bread is easier to make than you’d think. Bauernbrot, or farmer’s bread, is a hearty rye bread that is the standard loaf in many German homes, especially in the south. It was traditionally made from scratch in farm homes and baked in age-old, wood-fired ovens. It takes a few hours from start to […] Briegel – Original Schwäbische Brötchen - Ingredients: 400 g all-purpose wheat flour 100 g spelt flour (Dinkelmehl) 20 g fresh pressed yeast 2 tsp salt 1 tsp sugar 350 g warm water some coarse salt and cumin seeds for garnish Preparation: Mix together flour, salt, sugar, yeast and 250 g warm water till smooth. Add the rest of water. […] Brötchen (Crusty German Rolls) - Brötchen is a small crusty roll that is cherished in Germany. It is also perfect for a sandwich or as a roll for a bratwurst. “Kipfen – Wecken – Semmel – Weggli – Schrippe – Feierabend Brötchen – Rundstück”. These are all words for the very normal, white, small, round roll that you see in […] Classic Swabian Bread Recipe: A Slice of German Culinary Heritage - Bread holds a special place in German cuisine, and when it comes to the southwestern region of Swabia, their bread-making traditions are truly exceptional. Swabian bread is known for its hearty texture, distinct flavors, and time-honored baking techniques. In this article, we will guide you through an authentic Swabian bread recipe, allowing you to savor […] German Brötchen - A recipe of wonderful crusty German Brötchen by Marion Jackson, in English and German. Ingredients: 1000 g Mehl / flour 12 g instant Hefe / yeast (3 TL/tsp) 25 g Backmalz / dry malt powder 15 g Salz / salt 635 g warmes Wasser / tepid water Preparation: First mix the instant yeast and the […] Kartoffelbrot – German Potato Bread - This delicious bread is made from mashed potatoes and flour. The combination may seem a little unusual but the end result is extraordinarily soft and springy bread. Ingredients: 300 g potatoes, peeled, boiled 1 tsp dried fast-action yeast 1 tsp sugar 1 tbsp sunflower oil, plus extra for greasing 1 tsp fine sea salt 300g […] Original Laugenbrot Recipe: A Taste of Bavarian Tradition - Laugenbrot, also known as pretzel bread, is a delicious and beloved traditional Bavarian specialty. With its rich, golden crust and soft, chewy interior, Laugenbrot offers a unique flavor experience that combines the distinct taste of pretzels with the satisfying texture of a classic bread loaf. In this article, we will guide you through the process […] Räuberbrötchen - Indulge in the authentic flavors of Germany with our irresistible Räuberbrötchen recipe. These delectable pastry rolls are filled with a savory combination of meats, cheese, and aromatic herbs. Perfect for breakfast or as a tasty snack, discover how to make these mouthwatering treats and bring a touch of German tradition to your table. Try our […] Rosinenbrot (German Raisin Bread) - Discover the perfect recipe for Rosinenbrot – German Raisin Bread. This delightful bread is filled with juicy raisins, offering a burst of sweetness in every bite. Learn how to make this traditional German treat and savor the aroma and flavor of freshly baked Rosinenbrot. Perfect for breakfast or as a tasty snack, this recipe will […] Schwarzbrot Recipe: Discover the Art of German Dark Bread - Schwarzbrot, German for “black bread”, is a staple of the German diet. This hearty, dense loaf is made from a mixture of whole grain rye flour and seeds, resulting in a bread that’s packed full of flavor and nutrients. Schwarzbrot is traditionally used in a variety of German dishes and is perfect for those who […] The Art of German Bread: A Delightful Culinary Tradition - German bread is renowned worldwide for its unparalleled quality, diverse flavors, and rich cultural heritage. Baking bread in Germany is considered an art form, and the country boasts an impressive variety of bread types, each with its own unique characteristics. In this article, we will explore the fascinating world of German bread, its history, popular […] The History of German Bread: A Crusty Chronicle - Germany’s association with bread stretches back thousands of years, intertwining itself in the rich tapestry of the country’s history, culture, and day-to-day life. With over a thousand varieties of bread recorded, Germany has the most diverse range of bread products in the world. From the dense and hearty loaves of the north to the lighter, […] Traditional German Stollen Bread Recipe - If you’re looking to bake something unique and festive this holiday season, a traditional German Stollen Bread might be just the treat you’re looking for. Also known as Christmas Stollen or Christstollen, this bread is a delightful blend of nuts, fruits, and spices, all coated in a snowy dusting of powdered sugar, making it look […] Vollkornbrot – German Wholegrain Bread - Experience the flavor and texture of Vollkornbrot like fresh from the German bakery! Dense, chewy, packed with nutrition and full of flavor, this German Vollkornbrot is wonderful with your choice of butter, jam, Nutella, cheese, or cold cuts. It features a grain called Einkorn that is used throughout much of western Europe, though you can […] Weizenbrötchen – German Rolls - Every German region has them, called “Rundstück” in Hamburg, “Schrippe” in Berlin, “Semmel” in Munich, or simply “Brötchen” (= little bread). The typical Brötchen has a crackly crisp crust and a fluffy, soft, easy to pull out crumb. In this recipe we are going to have crunchy seed topping but you can also give your […]