Black Garlic Kitchen

Black Garlic Kartoffelbrot

Kartoffelbrot or German potato bread is made by combining equal quantities of mashed potato and bread flour. BGK’s twist is the addition of Black Garlic which adds a sweet yet savoury note to this moreish soft loaf. 

black garlic potato bread

Prep: 30 mins approx. | Cook: 25-30 mins approx. | Makes: 1 small loaf | V | Ve

Ingredients

  • 75ml lukewarm water
  • 1 tsp caster sugar
  • 1 tsp fast-action dried yeast
  • 300g (exactly) plain, cooked mashed potato* – see top tip
  • 1 tsp salt
  • 1 tbsp olive oil
  • 300g (exactly) strong white bread flour
  • Flour for kneading
  • 12 cloves Black Garlic – chopped 

Method

  • Add 75ml of lukewarm water to a jug, stir in the sugar, sprinkle over the yeast. Leave in a warm place for 10 minutes until a light froth appears on the surface.
  • Put the mashed potatoes (at room temperature), salt and olive oil into the bowl of a stand mixer fitted with a dough hook. Mix briefly to incorporate the salt and oil. Add the yeast mixture.
  • With the motor running, gradually add the flour, a few tablespoons at a time, mixing well before each addition.
  • Knead for 10 minutes on a medium speed until the dough is soft and pliable. If the mixture looks too dry add a splash more lukewarm water but be mindful not to make the mixture too wet.
  • Place the dough in a lightly oiled bowl, cover loosely with cling film and leave to rise in a warm place for an hour or until doubled in size and springy to the touch.
  • When the dough has doubled in size, turn it out onto a lightly floured work surface. Knock back the dough and shape it into a rough ball.
  • Flatten the ball until it is 2cm thick, sprinkle chopped Black Garlic cloves over the top of the dough.
  • Bring the sides up to the middle. Pinch lightly to seal.
  • Place on a lightly oiled non-stick baking sheet, pinch side down.
  • Leave to prove again in a warm place for a further 30 minutes.
  • Preheat the oven to 220C/200Cfan/Gas7.
  • Using kitchen scissors make small, not deep, cuts on top of the bread.
  • Bake for 25 – 30 minutes or until the loaf is risen and golden. Turn the baking tray half way through to ensure the bread is evenly cooked.
  • Transfer to a wire rack to cool.
 

To Serve: serve with savoury or sweet toppings or as a side to Black Garlic Kitchen’s soups.

Top Tip*: peel the potatoes then weigh – the recipe calls for exactly 300g of mashed potatoes. BGK recommend making extra mashed potato to ensure that the weight is exact. Peel the potatoes and cut into quarters. Place the potatoes in cold unsalted water. Bring to the boil and cook for 15 minutes or until tender when pierced with a knife. Drain the potatoes in a colander. Cover the colander with a clean tea towel and ‘steam dry’ until the excess moisture has evaporated. Mash the potatoes until smooth, with a potato masher or a use a potato ricer.

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