Potato kefir box (cooked overnight)

Today I have a new bread recipe for you, for a delicious potato kefir box. A very simple and moist loaf pan bread. Due to the potato content, the potato kefir box is nice and fluffy and juicy and stays fresh for a long time ... ♥

Kartoffel-Kefir-Kasten

However, there are no fresh, boiled potatoes in the dough or mashed potatoes, but potato flakes or, alternatively, mashed potatoes powder. This allows you to bake this bread even if there are no potatoes left or you don't have any potatoes in the house. If you are looking for a bread recipe with real potatoes instead of potato flakes, you will find mine here potato bread. Also a very fluffy and tasty bread, in which boiled and squeezed potatoes are put.

Today's recipe works again according to the easypeasy overnight principle, in which the dough is prepared in the evening and only baked in the morning. Super practical, suitable for everyday use and very beginner-friendly. Here you can find next to the White spelled bread and Good morning white bread my other bread recipes with this overnight method: Malt beer breadGrain boxWhole grain spelled and carrot breadAlpenruch bread and Grain bread with kefir.

Kartoffel-Kefir-Kasten

With the potato kefir box you can also opt for a shorter walking time with a little more yeast, namely instead of 1g yeast overnight, with 5g yeast and 5 hours of walking time. Overall, of course, I like this bread a little better with overnight cooking, because the dough has more time to develop its aroma. But even with the “short version”, the potato kefir box is very tasty, fluffy and juicy. Sometimes it just has to go a little faster ... ♥

Kartoffel-Kefir-Kasten

Ingredients for the potato kefir box:

(for 1kg bread form, loaf pan approx 30x12cm, magic box)

  • 500g kefir or buttermilk, cold (vegan: 250g soy yoghurt + 250g water)
  • 250g smoked flour or spelled smoked flour
  • 100g wholemeal spelled flour
  • 100g light grain rye wholemeal flour (alternatively wholegrain rye flour or einkorn wholemeal flour)
  • 50g Jacket potato flakesn (alternatively organic mashed potatoes powder)
  • approx. 30-50g water (depending on the flour)
  • 1g fresh yeast or 5g fresh yeast (depending on walking time)
  • 10g beet syrup, barley malt syrup or honey
  • 10g flavor malt or homemade baking malt
  • 15g oil
  • 12g salt (Caution: if you use mashed potatoes → use less salt)

Note: the amount of water can vary slightly, depending on the flour (especially brown flour) and potato flakes. The consistency of the dough should be something like a firm batter or waffle batter.

Prepare the potato kefir box:

  1. Grease the baking pan well and sprinkle with rye flour.
  2. Dissolve the yeast and beet syrup in the kefir.
  3. Add the remaining ingredients (except for salt and oil) and mix for about 3 minutes on the lowest setting (I: setting min.) And knead well in the middle for about 10 minutes (I: setting 1.5).
  4. Add salt and oil and knead for about 1 minute at high speed (I: level 3).
  5. Pour into the prepared loaf pan, smooth it out with a dampened spatula and sprinkle with rye flour.
  6. Cover and let ripen at room temperature (20-22 ° C): With 1g Yeast for 10-12 hours or with 5g Yeast for about 5 hours. The dough should just about reach the edge of the baking pan (fully cooked).
  7. Preheat the oven to 250 ° C top / bottom heat in good time.
  8. Place in the bottom shelf of the preheated oven. After 10 minutes, lower the temperature to 200 ° C. Bake for a total of about 50 minutes. (Preheat the magic box to 220 ° C and bake at this temperature throughout.)
  9. After baking, turn out of the tin and let cool on a wire rack.

Preparation with the Thermomix®:

  1. Grease the baking pan well and sprinkle with rye flour.
  2. Put the yeast, beet syrup and kefir in the mixing bowl, 2 min./ speed 2.
  3. Add all other ingredients except for the oil and salt, 5 min / dough kneading setting.
  4. Add oil and salt, 1 min / dough kneading setting.
  5. Pour into the prepared loaf pan, smooth it out with a dampened spatula and sprinkle with rye flour.
  6. Cover and let ripen at room temperature (20-22 ° C): With 1g Yeast for 10-12 hours or with 5g Yeast for about 5 hours. The dough should just about reach the edge of the baking pan (fully cooked).
  7. Preheat the oven to 250 ° C top / bottom heat in good time.
  8. Place in the bottom shelf of the preheated oven. After 10 minutes, lower the temperature to 200 ° C. Bake for a total of about 50 minutes. (Preheat the magic box to 220 ° C and bake at this temperature throughout.)
  9. After baking, turn out of the tin and let cool on a wire rack.
Kartoffel-Kefir-Kasten


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5 thoughts on “Kartoffel-Kefir-Kasten (mit Übernachtgare)”

    1. Dear Karin, you can use a 1050 flour just fine. Maybe then a sip less water. Alternatively, half whole grain and half 550 wheat / 630 spelled would also work. LG and lots of fun

  1. Hello Sonja. I made a note of your recipe from the potato kefir box on Pinterest. Now I wanted to try it out, but can't see the recipe anymore?!?!
    Greetings Sandra

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