Purple potato bread

Purple potato bread

Total: 3 hr 50 min. | Active: 1 hr
Nutritional value / 100 g: 238 kcal
, Fat: 3 g
, Carbohydrate: 45 g
, Protein: 7 g


1 piece


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


400 g Blaue St. Galler potatoes (blue potatoes)
salted water, boiling
2 tbsp butter


400 g white flour
1 ½ tsp salt
¼ tsp caraway seeds, crushed using a pestle and mortar
¼ cube yeast (approx. 10 g), crumbled
1 dl water
1 tbsp maple syrup
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For a frying pan with lid (can be heated to at least 240 degrees)

How it's done

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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.


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.

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

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