September 25th, 2009

Whole wheat potato bread

Kartoffel-Vollkornbrot I am back from my holidays and I am back in the chaos. The lab I am working in is moving into a new building and after two years of postponeing the university preponed it now. So instead of having a whole week to pack my stuff in lab only the weekend was left. When we came back I go dirctly to the lab. I was so relived that I sorted everything in advance!

The moving itself was very exhausting and I was to tired to write something in my blog or even to read other blogs. But the main part is now done and today I have a day off because we have a security inspection. We Ph.d. students should stay away because the less persons are around the less mistakes can be done (like entering a lab without labcoat).

So I have time for answering comments, reading other blogs, writing new posts and enjoying Susans weekly Yeastspotting. Of course I bake a little bit, too. A soft whole wheat potato bread!

Whole wheat potato breadKartoffel-Vollkornbrot (2)

yield 2 Breads

Pâte fermentée

  • 250 g flourType 550
  • 175 g water
  • 2 g yeast
  • 5 g salt

Teig

  • 425 g Pâte fermentée
  • 750 g wheat, freshly grounded
  • 5 g yeast
  • 300 g potatos
  • 450 g water
  • 20 g salt
  • 20 g malt

Mix all ingredients for the Pâte fermente and proof it for 2 hour at room temperature. Then put the dough into the fridge for 12 hours.

The next mornig: Cook the potatos, mash it and let cool. Mix all incredients for the dough and knead it for about 3 min at low speed, then 6 min on high speed untill medium gluten development.

Ferment for 2 hours.

Form two breads and place them in brotforms.

Proof for 1 hour.

In the meantime heat the baking stone at 250°C.

Bake the breads for 45min with steam.

13 Responses t_on Whole wheat potato bread

  1. Mali February 5th, 2019

    Hallo Stefanie,

    der Teig (umständehalber etwas abgeändert) steht zur Gare und ich bin aufs Ergebnis gespannt ☺️
    Hast du nen Tipp für ein Vollkornbrot-Rezept (am liebsten Dinkel) für Anfänger?
    Ich werde öfter dananch gefragt und hab da kein konkretes parat – also am besten ohne ST, Kartoffeln o.Ä. Das schreckt ja die meisten anfangs leider ab🤨.

    Danke für deine Rezepte, ich backe diese oft und gerne nach!

    Liebe Grüße
    Mali

    Reply
  2. Hannah May 19th, 2017

    Hi Stefanie,
    ich bin seit kurzem stolze Besitzerin eines Gärkörbchebs und habe heute das Vollkorn-Kartoffelbrot gebacken! Ein tolles Rezept – das Brot schmeckt klasse. Und mit dem Gärkörbchen ist es doch unkomplizierter als mit einem Tuch und einer Schüssel!

    Reply
  3. Pingback: Hefe und mehr » Blog Archive » Kartoffelbrötchen

  4. Mantana October 4th, 2009

    Hello: I want to make your bread because it looks wonderful (and I am sure taste wonderful) and I like potato bread but I don’t know what is the flour type “550”? Is that a bread flour( high gluten) or wheat flour or regular all purpose flour?
    Thanks for sharing.
    Mantana

    Reply
    1. Stefanie October 5th, 2009

      @ Mantana: German flours have a low gluten content in comparison to american flour. So Type 550 should be the same as all purpose flour. My Type 550 flour has 10.9% Protein.
      Maybe you like to check out wikipedia . You can find a helpfull table there with a comparison between american, french and german flours.

      Reply
  5. Mimi October 2nd, 2009

    I’m glad you have time to rest now! Moving is so stressful.

    Nice bread. It looks like a good sandwich bread.

    Reply
    1. Stefanie October 3rd, 2009

      @ Zorra und Petra: Vielen Dank! Die neuen Labore sind wirklich schön und ich muß nicht mehr im Keller arbeiten! Ich habe endlich Tageslicht!!!
      @ Jutta: Ich hoffe, das Brot ist gelungen!
      @ Mimi: I hate moving before and moving a lab is even worse! But our new lab is so beautiful, and I am working now in a lab with daylight! The bread is perfect for sandwiches, I make great sandwiches with young pecorino and salat, a combination that fits really good!

      Reply
  6. Petra September 28th, 2009

    Vollkorn und Kartoffeln – sicher eine prima Kombination!

    Viel Spaß und natürlich Erfolg in den neuen Räumen!

    Reply

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