The last two weeks my kneading machines run hot. I was warming up for today's World Bread Day!

Potato Bread for World Bread Day 2013

I baked successfully 5 different loaves: Viennoise au Chocolat, Silserli, Buttermilk Loaf, Guets Brot and Country Bread. So I was a bit worried if I could still find a bread that tops these wonderful loaves. After all, World Bread Day is one of the most important day for me, the bread should embrace the event.

Potato Bread for World Bread Day 2013

It does! I drew this awesome loaf of bread from my oven.

Potato Bread for World Bread Day 2013

As I can't follow a recipe – can you? – the bread is a hybrid of Lutz's Schwäbisches Kartoffelbrot and my Guets Brot. A delicious one! You should bake it, too!

Potato Bread

Potato Bread

makes: 1 loaf

World Bead Day worthy bread with a crispy crust and a mellow crumb.



  • 100 g wheat flour
  • 100 g water
  • 1 g fresh yeast
  • Sourdough

  • 75 g rye flour
  • 75 g water
  • 10 g active sourdough
  • Soaker

  • 40 g breadcrumbs
  • 75 g water
  • 2 g salt
  • final dough

  • 75 g whole wheat flour
  • 75 g spelt flour
  • 75 g rye flour
  • 225 g wheat flour
  • 200 g potato, boiled, skinned and mashed
  • 5 g fresh yeast
  • 140 g water
  • preferment, sourdough and soaker from above
  • 13 g salt


  1. Preferment: Mix all ingredients, knead and let rise for 2 hours at room temperature then put in fridge overnight. Before using let preferment get back to room temperature.
  2. Sourdough: Mix all ingredients, knead and let rise overnight at room temperature.
  3. Soaker: Mix all ingredients then put in fridge overnight. Before using let soaker get back to room temperature.
  4. Final dough: Mix yeast and flours. Add all ingredients except salt and knead on speed 1 for 4 minutes. Add salt and mix another 8 minutes on speed 2. Cover and let rise for 60 minutes, after 30 Minutes make 1 stretch and fold.
  5. Shape the dough into a round and put it in the banneton, cover and let rise for about 75 minutes.
  6. Preheat and oven pan to 250 C. Remove loaf carefully from banneton, slash and bake for 15 minutes, open oven door to release steam. Reduce heat to 220 C and bake for another 15 minutes, again relase steam and reduce heat to 190 C and bake a final 15 minutes. The bread must sound hollow when the bottom is tapped. Let it cool on a wire rack.

Rezept druckenInspiration: Schwäbisches Kartoffelbrot & Guets Brot

Happy World Bread Day!

World Bread Day 2013 - 8th edition! Bake loaf of bread on October 16 and blog about it!
One slice of bread goes to Susan’s Yeastspotting.