Today I am going to share another delicious and healthy recipe for making bread using an Air-Fryer instead of an oven, however, this time I will be making it more interesting by adding some potatoes making it more nutritious and delicious at the same time. This recipe is based on a German bread called Kartoffelbrot.
This soft Potato Bread is perfect for soups, sandwiches or just by itself.

WHAT DID I USE FOR BAKING DELICIOUS POTATO BREAD?

This recipe has just 6 ingredients.

Potatoes
Flour
Yeast
Flaxseeds
Sugar
Salt

WHY IS IT HEALTHY?

One of the main ingredients of this bread is potato. Potatoes are not just carbohydrate they are Complex carbohydrates and also called starchy foods. Starchy foods include bread, cereals, rice, and pasta. You may have a negative reaction to Carbohydrates immediately but hold on…

Why Do We Need Carbohydrates to Survive?

45% – 65% of calories in our diet should come from carbohydrate.
We need this amount of carbohydrates because Carbohydrate is the most important source of energy for the body. Certainly, potatoes may have lost a few nutrients through cooking and baking, but still, they contain most of their nutrient value enough to be beneficial for our health. Even though they have been cooked and blended they are still a whole-food.
Furthermore, potatoes are a good source of vitamins and contain minerals: vitamin K, vitamin C, B1 (thiamine), B3 (niacin), B6 (Pyridoxine) and Potassium.

LET’S GET STARTED!

Ingredients

• 2 cups of unpeeled potatoes evenly chopped
• 1 tsp dried fast-action yeast
• 1 tsp sugar
• 2 tbsp ground flax seeds
• 1 tsp salt (Himalayan or Sea Salt)
• 1¾ cups + 2 tbsp strong white flour plus extra for kneading
• Optional 1 tsp flax seeds or sesame seeds for toppings

Method

  • 2 cups of chopped potatoes place in your pressure cooker cover with cold water and set it for 1 minute to pressurise. Or you can just boil it in a pan.
  • Drain the potatoes in a colander and let it sit for a couple of minutes until the liquid has been drained fully. Reserve the liquid.
  • Prepare a large bowl and add yeast, sugar and 5 tbsp of liquid from the previous step. Mix everything together and leave for 10 minutes to settle. You should see tiny bubbles rising up.
  • In a separate bowl, mash the potatoes with the 2 tbsp of grounded flaxseeds and salt until the mixture is smooth and consistent, then add the yeast mixture.
  • Keep mixing the potatoes and the yeast mixture, simultaneously adding gradually 1¾ cups + 2 tbsp of flour. Keep stirring until all the flour has been added. When the flour becomes difficult to stir, put it on a surface and knead it well until it turns into a dough. (Do not add any liquid).
  • Keep kneading the dough for 8-10 minutes until it’s soft and smooth texture. Cover the dough with the towel or put in a warm place for 45 – 50 minutes for rising and soft to touch.
  • Give it a good toss, make a ball and put it on the baking sheet carefully placing into the baking tray and leave in a warm place for a further 30 minutes.
  • Pierce the surface of the bread and sprinkle the top with flaxseeds.
  • Bake the loaf in the air-fryer at 180C for 35 minutes until well risen and crusty, golden on top.
  • Then leave it on a wire rack to cool down.

Bon Appétit! Enjoy this delicious Potato Bread.

If you prefer to watch me cooking Potato Bread using an air-fryer, check out my YouTube channel. I will be sharing with you all my healthy, whole food, oil free vegan recipes which are simple, quick and delicious. (I only share the delicious ones 😃)

Oil-Free, Vegan, German Potato Bread - Kartoffelbrot

Oil-Free, Vegan, German Potato Bread – Kartoffelbrot

This delicious bread is super soft inside, enriched with flavours and crunchy on the outside and is perfect for any occasion.
Prep Time 30 mins
Cook Time 2 hrs
Resting Time 1 hr 25 mins
Course Side Dish
Servings 2
Calories 1175 kcal

Equipment

  • Air Fryer

Ingredients
  

  • 2 cups of unpeeled potatoes evenly chopped
  • 1 tsp dried fast-action yeast
  • 1 tsp sugar
  • 2 tbsp ground flax seeds
  • 1 tsp salt Himalayan or Sea Salt
  • cups + 2 tbsp strong white flour plus extra for kneading
  • 1 tsp flaxseeds or sesame seeds for toppings Optional

Instructions
 

  • 2 cups of chopped potatoes place in your pressure cooker cover with cold water and set it for 1 minute to pressurise. Or you can just boil it in a pan.
  • Drain the potatoes in a colander and let it sit for a couple of minutes until the liquid has been drained fully. Reserve the liquid.
  • Prepare a large bowl and add yeast, sugar and 5 tbsp of liquid from the previous step. Mix everything together and leave for 10 minutes to settle. You should see tiny bubbles rising up.
  • In a separate bowl, mash the potatoes with the 2 tbsp of ground flax seeds and salt until the mixture is smooth and consistent, then add the yeast mixture.
  • Keep mixing the potatoes and the yeast mixture, simultaneously adding gradually 1¾ cups + 2 tbsp of flour. Keep stirring until all the flour has been added. When the flour becomes difficult to stir, put it on a surface and knead it well until it turns into a dough. (Do not add any liquid).
  • Keep kneading the dough for 8-10 minutes until it’s soft and smooth texture. Cover the dough with the towel or put in a warm place for 45 – 50 minutes for rising and soft to touch.
  • Give it a good toss, make a ball and put it on the baking sheet carefully placing into the baking tray and leave in a warm place for a further 30 minutes.
  • Pierce the surface of the bread and sprinkle the top with flaxseeds.
  • Bake the loaf in the air-fryer at 180C for 35 minutes until well risen and crusty, golden on top. Then leave it on a wire rack to cool down.
Keyword air fryer, oil-free, vegan bread