German Potato Bread Recipe (with Sourdough!)
Serves 1
20 mins prep
50 mins cook
810 mins Resting Time
880 mins total
This flavorful potato bread recipe is another one of my go-to sourdough recipes. Adding potatoes to the bread makes it softer, moister, and fluffier and you'll still get that iconic crusty outside that Germans love so much. To make it, you will use the genius combination of boiled potatoes, your unfed sourdough starter, wheat flour, and rye flour in the dough.
This bread is beginner-friendly with easy-to-follow steps. And if you're looking for a bread recipe to taste just like from a German bakery, you're in the right spot. Plus this potato bread is healthier for your gut due to the addition of prebiotic sourdough and it is perfect for an authentic German Abendbrot experience. Try it with Schaller & Weber authentic German sliced and spreadable meats and German vegan patés.
Do you need some help baking with sourdough? Download my free sourdough tips sheet here.
Preferment (make 12 hours before making main dough):
Main Dough (mix together preferment plus):
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For the preferment for this potato bread, you will mix together an unfed sourdough starter (unless it's been a long time since you fed it, see note below) with the flour and water from the preferment section. Mix using a fork until the mixture is combined and you see no more dry parts in it, for about 2 minutes. Cover the preferment airtight and let it develop at room temperature until doubled in size, about 12 hours. This process may take longer depending on the temperature and humidity in your room.
oz unfed sourdough starter
oz dark rye flour
oz water
When your preferment has about doubled in size, peel, boil and mash the potatoes.
Now add all the other dough ingredients along with your preferment and mashed potatoes to create your potato bread dough. Using the dough hook, knead on the lowest setting for 8 minutes followed by the second setting for another 5 minutes. Cover the bowl airtight and allow to rest at room temperature for 90 minutes. No foldings are needed.
oz starchy potatoes
oz dark rye flour
oz all-purpose flour
fl oz water
fl oz avocado oil
oz salt
One hour before baking, preheat your oven to 250℃ (480℉) and place a casserole dish with hot water on the bottom rack of your oven. This will create steam in your oven, which will help with the rising of the bread as well as with the development of the crust.
After the dough has rested for 90 minutes, it is time to shape it. Shape your loaf into a round (boule) or long loaf (batard). It will help to watch the video in case you need help with shaping. I also included some notes on the bottom of this recipe.
Place your shaped loaf, seam side up, in either a linen-lined and flour-dusted bowl or a flour-dusted proofing basket.
Cover it with a clean linen towel and let it sit for 30 more minutes.
Turn your loaf seam side down onto a baking sheet covered with either parchment paper or lined with a silicone baking mat.
Now it's time to make some simple cuts (called scoring), which helps your loaf to expand in designated spaces instead of popping open uncontrollably. No special tools are needed to make those cuts. I have used a knife in the past before I bought a blade (called lâme cutter).
Place the baking sheet on the middle rack and bake for 10 minutes with steam. Now open door wide to release some steam and lower the temperature to 190℃ (375℉). Bake for another 40 minutes.
Remove the water bowl for the last 10 minutes of baking.
Your loaf will bake for a total of 50 minutes.
Remove the baked bread and place it on a cooling rack for about 1 to 2 hours before slicing.
I used to slice bread by hand, however, I have found that the satisfaction I get from creating perfect slices using my manual bread slicer is unmatched.
