Soft, moist, and subtly sweet, Kartoffelbrot – German Potato Bread – is a delightful twist on traditional loaves. Thanks to the addition of mashed potatoes, this bread boasts a tender crumb and excellent shelf life, making it a favorite in both bakeries and home kitchens across Germany.
Kartoffelbrot bridges rustic tradition with comforting texture. It’s perfect for sandwiches, toasts, or served alongside soups and stews. And the best part? It’s easier to make than you might think.
The Origins of Kartoffelbrot
Potato bread gained popularity in Germany during times when wheat and rye were scarce – particularly in the 18th and 19th centuries. As potatoes became a staple crop, they were incorporated into everyday recipes to stretch flour supplies.
Today, Kartoffelbrot is cherished not out of necessity but for its incredible softness, light texture, and slightly earthy flavor. You’ll find it throughout Germany, especially in rural bakeries and farmers’ markets.
If you love creative bread recipes, explore our Dinkelbrot – Spelt Bread and Bauernbrot – Farmer’s Bread too.
Ingredients & Preparation (Step-by-Step Recipe Guide)
Ingredients for Authentic Kartoffelbrot Recipe
- 300 g (2½ cups) all-purpose flour
- 200 g (1¾ cups) mashed potatoes (cooled, plain with no butter or milk)
- 1 packet (7 g) dry active yeast
- 1 tsp sugar
- 1½ tsp salt
- 2 tbsp olive oil or melted butter
- 200–225 ml (¾–1 cup) warm water
- 1 tbsp apple cider vinegar (optional)
- Extra flour for dusting
Optional tools: Mixing bowl, dough scraper, loaf pan or baking stone
How to Make Kartoffelbrot (Step-by-Step Instructions)
Step 1: Mix warm water, sugar, and yeast in a bowl. Let sit for 5–10 minutes until bubbly.
Step 2: In a large bowl, combine flour, salt, mashed potatoes, and oil. Add yeast mixture and vinegar.
Step 3: Mix and knead for 8–10 minutes until smooth. The dough will be soft but not sticky.
Step 4: Cover and let rise in a warm spot for 1–1.5 hours, or until doubled.
Step 5: Gently shape into a round or oval loaf. Place on a baking sheet or in a greased loaf pan. Let rise again for 30–45 minutes.
Step 6: Preheat oven to 220°C (430°F). Dust with flour and score the top.
Step 7: Bake for 35–40 minutes. The crust should be golden and the loaf should sound hollow when tapped.
Step 8: Cool on a wire rack for at least 30 minutes before slicing.
Tips:
- Use starchy potatoes like Russets or Yukon Gold for best results.
- Avoid over-kneading – gentle is better with soft doughs.
- This bread stays fresh longer than most thanks to the moisture from the potatoes.
Serving Suggestions & Variations
How to Serve Kartoffelbrot
Great with cold cuts, creamy cheeses, or just butter and jam. It’s ideal for rustic sandwiches or as a side for hearty soups.
For breakfast, toast it lightly and top with avocado, smoked salmon, or scrambled eggs.
Variations & Regional Twists
- Kartoffel-Roggenbrot: Add rye flour for a denser texture and deeper flavor.
- Herbed Potato Bread: Mix fresh rosemary, thyme, or chives into the dough.
- Potato Rolls: Shape into individual buns for mini sandwiches.
Love homemade comfort food? Try our Roggenbrot – Rye Bread or Vollkornbrot – Whole Grain Bread next.
Kartoffelbrot is German comfort baking at its best – warm, satisfying, and full of character. Whether you’re using up leftover mashed potatoes or planning for a perfect weekend bake, this bread belongs in your recipe rotation.
Explore more cozy German baking recipes in our German Bread Recipes collection – your next favorite loaf awaits!
Related articles:
The Role of Potatoes in German Cuisine
Discover how the humble potato became a beloved cornerstone of German cuisine – history, dishes, and cultural insights included.
