Purple potato bread

Total time: 3hr 50m
Preparation Time: 60m

For 1 piece

Nutritional Information

Contains 238 Kcal, 7g Protein, 45g Carbohydrates, 3g Fat


  • Potatoes
  • 2 tbsp butter
  • 400 g Blaue St. Galler potatoes (blue potatoes)
  • salted water, boiling
  • Dough
  • 400 g white flour
  • 1.5 tsp salt
  • 1 dl water
  • 0.25 tsp caraway seeds, crushed using a pestle and mortar
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 1 tbsp maple syrup
  • Utensils
  • For a frying pan with lid (can be heated to at least 240 degrees)

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  • Potatoes

    Boil the potatoes, uncovered, in salted water for approx. 40 mins. until soft. Drain the potatoes, cut into chunks, push through a sieve, mix in the butter.
  • Dough

    Mix the flour, salt, caraway seeds and yeast in a bowl. Mix in the water, maple syrup and potatoes, knead to form a soft dough. Cover the dough and leave to rise at room temperature for approx. 2 hrs.
  • To bake

    Place the casserole dish (incl. lid) in the lower half of the oven. Preheat the oven to 240°C. Remove the casserole dish, put the baking paper and dough in immediately. Make diamond-shaped incisions in the surface. Cover and bake for approx. 30 mins. Remove the lid and cook for a further 20 mins. Remove the bread from the dish, leave to cool on a rack.
  • Prepare:

    If the lid has a plastic knob, this must be removed. The hole can be covered with aluminium foil.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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