Russian Potato Bread
In this potato bread recipe a proportion of the wheat flour is replaced with potato. The result is a delicious and soft loaf.
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Makes: 1 loaf
  • 350 g (12 oz) strong white flour
  • 250 g (8 oz) raw peeled potato
  • 115 g (4 oz) strong wholemeal flour
  • 25 g (1 oz) butter
  • 2 tsp salt
  • 1½ tsp dried yeast
  • ½ tsp caraway seeds, crushed (optional)
  1. Cook the potatoes in unsalted boiling water for about 10 minutes or until tender.
  2. Drain the potatoes, reserving 150 g (5 oz) of the cooking liquid.
  3. Mash the potatoes then push through a sieve to ensure the potato is smooth.
  4. Add the reserved cooking liquid to the potatoes, mix well, then allow to cool.
  5. When the potato mix is just above room temperature, add the yeast, mix, and allow to stand for 10 minutes to allow the yeast to activate.
  6. Put the flours, salt and caraway seeds in a large bowl. Mix well.
  7. Add the butter and rub it into the flour.
  8. Add the potato/yeast mixture and mix to a soft dough.
  9. Knead the dough on a lightly-floured surface for 10 minutes.
  10. Place the dough in a lightly-greased bowl, cover and put in a warm place to allow the dough to double in size.
  11. Turn the dough out, knock it back then knead gently for 2-3 minutes.
  12. Form the dough into a round ball and place on a lightly-greasd baking tray. Sprinkle with wholemeal flour then cover and leave in a warm place to double in size.
  13. Make some diagonal slashes in the loaf with a sharp knife. Bake at 180°C/360°F fan oven, 200°C/400°F conventional oven for 35 minutes.
  14. Place the cooked loaf on a wire rack to cool.