Russian Potato Bread Recipe in The Bread Kitchen

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough adds flavor and probiotics; baking powder is a quick leavening agent.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: cumin seeds

Fennel seeds provide a similar flavor profile, while cumin is often less expensive.

Peel and dice 250 g of raw potato (about 2 potatoes).

Place the diced potatoes into a pan of water and bring to a boil.

Cook the potatoes for about 10 minutes or until tender.

Before draining, set aside 150 g of the potato cooking water.

Drain the potatoes and mash them until smooth.

Pass the mashed potatoes through a sieve to ensure no lumps remain.

Add the reserved 150 g of potato cooking water back into the mashed potatoes and mix well to create a potato slurry.

Allow the potato mixture to cool until just above room temperature.

Add 1 1/2 teaspoons of dried yeast to the cooled potato mixture and mix well; leave for about 10 minutes for the yeast to activate.

In a separate bowl, combine 350 g of strong white bread flour, 115 g of strong whole meal flour, 2 teaspoons of salt, and 1/2 teaspoon of crushed caraway seeds; mix together.

Add 25 g of butter to the flour mixture and rub it in until well combined.

Make a well in the center of the flour mixture and pour in the potato yeast mixture; mix everything together until a soft dough forms.

Transfer the dough to a floured surface and knead for about 8 to 10 minutes until smooth and elastic.

Place the kneaded dough into a lightly greased bowl, cover, and let it rise in a warm place until doubled in size.

Once risen, punch down the dough to release the air and knead gently for a couple of minutes.

Shape the dough into a plump loaf by folding the edges into the center and turning it over to create a smooth surface.

Place the shaped loaf onto a lightly greased tray and sprinkle with a little whole meal flour.

Cover with oiled film or place in a plastic bag and let it rise in a warm place until doubled in size (about 30 minutes).

Make diagonal slashes in the loaf to create a crisscross pattern.

Bake in a preheated oven at 180°C fan (200°C normal) for about 35 minutes until golden brown.

Remove from the oven and let cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens