There is nothing better than freshly baked homemade bread you pull out of your own oven. A slice of it, slightly warm with some butter and salt sprinkled on top… it’s the best! So delicious! One of my simplest and most uncomplicated bread recipes is definitely this recipe here for Potato Bread with Oats. Incredibly fluffy and thanks to the potatoes also fresh for a long time. Also, a great baking project if you want to get rid of some (extra) cooked potatoes. You would rather not let anything go to waste, right?! ;)
In the past two years, bread baking has somehow become a popular sport. Countless sourdoughs have been prepared and maintained for weeks (and probably just as many sourdoughs have been killed again), doughs have been kneaded, and bread loaves have been formed and baked. All of this can turn into a complicated job. But it can also be done much easier and with equally good results. Potato bread is the magic word here.
If you have some cooked potatoes leftover from your last casserole dish with potatoes or potato salad (which have not yet been processed) and don’t know what to do with them, I recommend simply baking some bread with them. Sometimes you boil a few too many potatoes and don’t know what to do with them. Throwing them away would be a waste and for a whole dish, two small potatoes are normally not really enough. ;)
A potato bread like this one is super easy to make. You don’t have to make complicated pre-doughs – some bread recipes can be quite demanding. Here you don’t need 24 hours of rising time at 16,4°C and 78,2% humidity. ;)
With this dough, you can just knead everything together, then let it rise for a few hours at room temperature and that’s pretty much it. A bit more shaping after that and then you can bake the bread already. All done!
The topic of recycling and food waste has already been addressed in a post here some time ago. Together with my collab partner PENNY, I created some delicious bakes for their current loyalty points program* – great recipes that can help fight food waste. You probably know that from your own experience already… sometimes you buy stuff to eat and for some reason you end up with leftovers. Instead of simply throwing them away, in most cases you can use the leftovers to create something new and delicious – potato bread, for example. ;)
All of the »recycling« recipes coming to the blog within the next several weeks are all suitable for the baking pans you can get as a reward for the PENNY loyalty points program*. They got five different baking pans, all made from 100% recycled aluminum cans (excluding the non-stick coating).
There’s also a handy mixing bowl and oven mitts – all made from recycled materials as well. For a full booklet with 60 loyalty points (you get one point for every 5 euros you spend in the supermarket), you can then take one of the pans home with you for a small additional payment (you save over 80% compared to the price without loyalty points).
But now let’s get to the recipe. I assume if you want to bake today you also would like to eat it today and not after midnight or the next day. ;P
Here are a few more facts about the goodies you can redeem with your full booklet:
+ The baking pans are all made with 100%* recycled aluminum cans (*excl. non-stick coating).
+ The mixing bowl has a minimum of 50% recycled material.
+ The oven glove is made of at least 40% recycled cotton.
+ The packaging of the products is made with FSC-certified recycled paper.
INGREDIENTS / ZUTATEN
7 oz. (200g) potatoes (mealy), boiled
0.5 oz. (14g) fresh yeast
1 1/3 cups (320g) lukewarm water
14 oz. (400g) spelt flour (T630)
3.5 oz. (100g) spelt flour (T1050)
0.4 oz. (10g) salt
some rolled oats (optional)
200g Kartoffeln (mehligkochend), gekocht
14g frische Hefe
320g lauwarmes Wasser
400g Dinkelmehl (Type 630)
100g Dinkelmehl (Type 1050)
10g Salz
eine Handvoll Haferflocken
DIRECTIONS / ZUBEREITUNG
1. Boil the potatoes (skin on) in some salted water until done, drain, peel, and weigh about 7 oz. (200g) into a bowl. Mash with a potato masher. If you got cooked potatoes from the day before, you can use them as well.
2. Crumble the yeast and mix it with the lukewarm water – let sit for about 5 minutes so the yeast can bubble up a bit. Mix both flours with the salt in a large bowl, add the yeast water and knead with your kitchen machine (or with your hands) for about 2-3 minutes to get a smooth dough. Add the mashed potatoes and knead for another 3-4 minutes. If you do everything with your hands, add another 2-3 minutes of kneading to get the dough right. Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for about 4 hours.
3. Grease a loaf tin (about 27x13cm) lightly. Knock the air out of the dough, place it on a very well-floured workspace and shape it into a loaf, and place it inside the loaf tin. Brush the dough with some water, cover, and let rise another 20-25 minutes. Meanwhile, preheat the oven to 250°C (480°F). Place a heatproof bowl with water on the bottom of the oven. Make several cuts in the risen dough with a very sharp knife, sprinkle with some rolled oats and seeds if you like, and place in the center of the oven. Reduce the temperature to 230°C (450°F) and bake the bread for about 45-50 minutes. Check after 35 minutes. If the surface gets too dark, cover it with aluminum foil and continue baking. Take the finished bread out of the oven, remove it from the pan and let it cool on a wire rack.
1. Kartoffeln mit Schale in Salzwasser garkochen, abschütten, schälen und 200g in einer Schüssel abwiegen. Die Kartoffeln mit einem Stampfer zerdrücken. Wer hier gekochte Kartoffeln vom Vortag übrig hat, kann diese ebenfalls verwenden.
2. Die Hefe zerbröckeln und mit dem lauwarmen Wasser verrühren – etwa 5 Minuten stehen lassen. Die beiden Mehlsorten mit dem Salz in einer großen Schüssel vermischen, das Hefewasser dazugeben und mit der Küchenmaschine (oder auch mit den Händen) für etwa 2-3 Minuten zu einem glatten Teig verkneten. Die zerdrückten Kartoffeln dazugeben und weitere 3-4 Minuten durchkneten – wer mit den Händen knetet, darf auch ruhig noch 2-3 Minuten länger kneten. Die Schüssel mit einem sauberen Küchentuch abdecken und den Teig für etwa 4 Stunden bei Zimmertemperatur gehen lassen.
3. Eine Kastenform (ca.27x13cm) leicht einfetten. Die Luft aus dem Teig boxen und dann auf einer gut bemehlten Arbeitsfläche zu einem Laib formen, in die Form setzen, mit etwas Wasser befeuchten und abgedeckt noch einmal 20-25 Minuten gehen lassen. In der Zwischenzeit den Ofen auf 250°C (480°F) Ober-/Unterhitze vorheizen. Eine feuerfeste Schüssel mit Wasser auf den Boden des Ofens stellen. Den gegangenen Teig mit einem scharfen Messer mehrmals einschneiden, nach Belieben mit Haferflocken bestreuen und dann in die Mitte des Ofens stellen. Die Temperatur auf 230°C (450°F) verringern und das Brot für etwa 45-50 Minuten backen. Nach etwa 35 Minuten checken, sollte die Oberfläche zu dunkel werden, mit Alufolie abdecken und weiterbacken. Das fertige Brot aus dem Ofen holen, aus der Form lösen und auf einem Kuchengitter abkühlen lassen.
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Easy Potato Bread with Rolled Oats
- Prep Time: 00:35
- Cook Time: 00:50
- Total Time: 06:00
- Yield: 1 1x
- Category: Bread
- Method: -
- Cuisine: Germany
- Diet: Vegan
Description
Baking bread at home is not that hard – this easy Potato Bread with Rolled Oats is done in no time and tastes really great!
Ingredients
7 oz. (200g) potatoes (mealy), boiled
0.5 oz. (14g) fresh yeast
1 1/3 cups (320g) lukewarm water
14 oz. (400g) spelt flour (T630)
3.5 oz. (100g) spelt flour (T1050)
0.4 oz. (10g) salt
some rolled oats (optional)
Instructions
1. Boil the potatoes (skin on) in some salted water until done, drain, peel, and weigh about 7 oz. (200g) into a bowl. Mash with a potato masher. If you got cooked potatoes from the day before, you can use them as well.
2. Crumble the yeast and mix it with the lukewarm water – let sit for about 5 minutes so the yeast can bubble up a bit. Mix both flours with the salt in a large bowl, add the yeast water and knead with your kitchen machine (or with your hands) for about 2-3 minutes to get a smooth dough. Add the mashed potatoes and knead for another 3-4 minutes. If you do everything with your hands, add another 2-3 minutes of kneading to get the dough right. Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for about 4 hours.
3. Grease a loaf tin (about 27x13cm) lightly. Knock the air out of the dough, place it on a very well-floured workspace and shape it into a loaf, and place it inside the loaf tin. Brush the dough with some water, cover, and let rise another 20-25 minutes. Meanwhile, preheat the oven to 250°C (480°F). Place a heatproof bowl with water on the bottom of the oven. Make several cuts in the risen dough with a very sharp knife, sprinkle with some rolled oats and seeds if you like, and place in the center of the oven. Reduce the temperature to 230°C (450°F) and bake the bread for about 45-50 minutes. Check after 35 minutes. If the surface gets too dark, cover it with aluminum foil and continue baking. Take the finished bread out of the oven, remove it from the pan and let it cool on a wire rack.
Notes
Enjoy baking!
*I have partnered with PENNY Markt GmbH (Domstraße 20, 50668 Köln) to bring you this delicious recipe. That’s why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody. Re-generation™ is a trademark of TCC Global N.V.
