I used up some old Charlotte potatoes that had started sprouting for this recipe and am doing the all white flour version.
Its seems very odd adding potatoes to a bread dough, but it should make it super moist. You use so little water than usual, that it will be interesting to see how it works out.
Potatoes were boiled and mashed well. Then the liquid was added to the mix.....
Followed by gradually adding the flour.....................
I have again kneaded mine in the Kenwood, but only for 5 minutes before popping it out onto a floured work surface and kneading lightly for a further minute.
I let the dough prove for an hour in an oiled bowl, then popped the lovely soft dough out on a floured surface and squashed it.
It was almost like you could feel the softness added by the potato. I folded it in on itself and left the dough to prove again for about 30 minutes.
I slashed the top and scattered the onion seeds over the top (also known as nigella seeds) and popped it into a 200c fan oven. I only needed to bake mine for 27 minutes, but I had managed to knock the temperature up by 10c for the first 10 minutes or so of baking. Either way, check it well before the suggested baking time.
And voila! One Kartoffelbrot loaf and boy is it moist. You can't really taste the potato in it, but it gives a lovely texture to the bread and is surprisingly light and airy . I had mine simply with some goats cheese. Delicious. I was sceptical about trying it, but really glad I did!
Next weekend its Eastern Europe where I get to choose from Slovakia, Hungary and Romania!