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Apple-Potatoe-Onion-Bread (and the emergence of Baker Süpke’s ‘Lutherbrot’)

with 18 comments

Baker Süpke always has interesting new bread ideas on his blog. The current one was christined ‘Lutherbrot’ after the reformer Martin Luther and also made the local Thuringian news. Mr. Süpke finds that the Americanised Halloween festivities have nothing to do with his culture and so he pays tribute to someone he admires and to Reformation Day with this very flavorful loaf.

The original creation lists a very dry potatoe dumpling mass as an ingredient, I threw in potatoe chunks. The dough uses both, a rye sourdough and levain. I find that the levain gives a better crust and increases dough stability. This bread is very good without the apples, potatoes and onions too, of course. ++BREAKING NEWS++ The bread has infiltrated the USA. Jeremy at Stir the pots has successfully baked it as a pure sourdough loaf. ++BREAKING NEWS++

Apple-Potatoe-Onion Bread

(After baker Süpke’s ‘Lutherbrot’)

  • 180g rye sourdough, hydration: 100%
  • 100g wheat sourdough, hydration: 100%
  • 90g rye flour
  • 220g strong white flour
  • 4g fresh yeast
  • 9g salt
  • 150g water or enough water to make a moderately firm dough

Mix everything and knead to a well-developed dough.

  • a handful of small apple pieces
  • a handful of chopped up baked potatoes
  • 2 tbsp roasted onion (saute 1 finely chopped onion in a little oil until it starts to brown and get dry)

Incorporate the apples, potatoes and onion.

Bulk Fermentation: 1-1.5 hours
Final Fermentation: 45-60 minutes
Bake at 220°C for 40 minutes, then additional 20 minutes at 200°C.

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Written by theinversecook

13 October 2008 at 23:10

18 Responses

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  1. I think the debate was great, but my loaf was late in the making, so I retarded it overnight in the refrigerator, it just came out huge and very proofed, will fill in details after it’s baked!
    Cross your fingers!

    Jeremy

    16 October 2008 at 13:39

  2. This bread looks soooo good, thanks for the pics and the recipe!

    Flo Makanai

    17 October 2008 at 17:50

  3. [...] Apple-Potato-Onion-Bread ~ ye olde bread blogge [...]

  4. For a while everything I was baking had potato in it.
    Weary of the onion, I guess that can happen but this looks really good.

    MyKitchenInHalfCups

    20 October 2008 at 05:09

  5. Yes, even this loaf was eaten up rather quckly albeit the limited choices of toppings that go well with onion. I love potatoes, but I usually find them best pure as a plain cooked solt potato or, of course, roasted. Or dumplings made from dried raw grated potatoe. Endless possibilities, I guess…

    theinversecook

    21 October 2008 at 15:12

  6. What about some parsnip bread????
    Latest breaking news, really your kidding right?

    Jeremy

    15 November 2008 at 23:47

  7. Try it. Will it blend with the dough? It’s rather starchy isn’t it? Dan Lepard has a carrot, parsnip and rosemary bread in his Guardian Guide to baking. Mh, this dough is rather versatile as well. Or maybe add some mixed herbs?

    theinversecook

    17 November 2008 at 02:24


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