Potato-Caraway Bread Redux


SourceThis is an augmented recipe from The Foodie Pilgrim's Potato-Caraway Bread recipe.
Prep time4 hours


Potato-Caraway Bread Redux, photo by BBQ Mike ConrodHere's a hearty bread for deli sandwiches or stew bread bowls.

It's the basic recipe for Potato-Caraway Bread, with flax meal and rye flour added. This recipe also calls for baking the potatoes for mashing, rather than boiling them. 

Because this recipe makes a loaf with such a great crust, this redux version includes some tips for using it as bread bowls.


1cMashed Potato (Baked, Mashed No Butter or Milk)
2 1⁄4tDry Yeast
2 1⁄2cWarm water (Divided)
6cAll Purpose Flour
2cDark Rye Flour (Substitute Whole Wheat)
6TFlax Meal
1Tkosher salt (Substitute Sea Salt)
1 1⁄2TCaraway Seeds


  1. Mix Flour and Flax Meal in large bowl.
  2. Mix 3 Tablespoons Flour with Dry Yeast and 1/2 cup Warm Water until foamy (about 30 minutes).
  3. Meanwhile mix 2 cups of water with about 5 cups of Flour Mix and let stand about 30 minutes
  4. Mash prebaked Potato with Salt and Caraway Seeds.
  5. When ready, mix Potato, Yeast, and balance of Flour Mix and knead until elastic.
  6. Form into a ball and lightly coat with butter or oil, place in large bowl, cover with plastic wrap or towel and place in warmest spot to let rise 1 - 2 hours.
  7. When dough ball has risen to twice its' size remove from bowl and knead again.
  8. Coat dough with butter and place in center of buttered 9" or 10" cast iron or stainless steel skillet, let rest about 1/2 hour. Preheat oven to 375⁰.
  9. Bake in oven for about 35 - 40 minutes, checking after 25 minutes. Crust should be nicely browned and bread should sound hollow when tapped.
  10. Remove from pan and place on cooling rack until cool to touch. Then taste!


Original recipe called for baking 1 hour at 400⁰. This was too hot and too long for my oven. Please check your oven early on to make sure you do not over cook this bread.

I used an instant read thermometer make sure the internal temp was fairly even through the bread before pulling from oven. I read about 160⁰.

Use this bread as is or divide the dough into quarters, bake on sheet pan and use as bread bowls. This will go great as bread bowl for party dips, stews, chowders, or any other hearty meal.

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