Description
Goldbraunes Kartoffelbrot vom Blech mit knuspriger Kruste, saftig-lockerer Krume und feinem Olivenöl-Aroma. Zarter Kartoffelgeschmack, dezente Süße, bestreut mit Meersalz – perfekt zu Suppen, Salaten oder pur.
Ingredients
Scale
- 2 packets dry yeast
- 200 g instant mashed potato powder
- 1 liter water
- 1 tablespoon salt
- 1 kg flour
- 1 tablespoon sugar
- Olive oil, for the dough and brushing
- Salt, for sprinkling
Instructions
- In a large mixing bowl, combine the dry yeast, instant mashed potato powder, water, 1 tablespoon of salt, flour, and 1 tablespoon of sugar. Add a generous splash of olive oil to the mixture. Using a sturdy spoon or a stand mixer with a dough hook, mix all the ingredients together until they come together and form a sticky dough.
- Turn the dough out onto a floured work surface and knead it thoroughly for at least 8-10 minutes, until it becomes smooth, elastic, and slightly tacky. If the dough is too sticky, add a bit more flour, one tablespoon at a time, until it is manageable but still soft.
- Once kneaded, shape the dough into a ball and place it in a large, lightly oiled bowl. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Set the bowl in the refrigerator and let the dough rest and rise for 3 hours. This slow, cold fermentation will help develop flavor and improve the texture of the bread.
- After 3 hours, remove the dough from the refrigerator. Lightly oil a large baking sheet or line it with parchment paper. Transfer the dough to the prepared baking sheet.
- Using your hands or a rolling pin, gently spread and flatten the dough evenly over the baking sheet, reaching into the corners and edges. The dough should be about 1.5 to 2 cm thick.
- Using the handle of a wooden spoon or your fingers, press deep holes all over the surface of the dough. Make sure each hole is deep enough to hold a small pool of oil. This step creates the characteristic dimples of this style of bread.
- Generously brush the entire surface of the dough with olive oil, making sure to fill each dimple with oil. The surface should be glistening and well-coated.
- Sprinkle a generous amount of salt evenly over the oiled dough. Optionally, you can add other toppings like fresh herbs or coarse sea salt for extra flavor.
- Preheat your oven to 200°C (convection/fan-assisted). Place the baking sheet in the center of the oven and bake the bread at 200°C for 10 minutes.
- After 10 minutes, reduce the oven temperature to 175°C and continue baking for an additional 15 minutes, or until the bread is golden brown on top and cooked through. The bread should sound hollow when tapped on the bottom.
- Once baked, remove the bread from the oven and allow it to cool slightly on a wire rack. Slice into squares or rectangles and serve warm or at room temperature. Enjoy your homemade Kartoffelbrot vom Blech!
Notes
For extra flavor, you can sprinkle the bread with fresh rosemary or coarse sea salt before baking. This bread is best enjoyed fresh on the day it is made but can also be reheated briefly in the oven to restore its softness. Serve it as a snack, with soups, or as a side to your favorite dishes.
- Prep Time: 10
- Cook Time: 20
- Category: Brot Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
