Russian Potato Bread Recipe - Kartofel' Khleb

Russian Potato Breads. Allan Rosenberg / Cole Group / Getty Images
  • Total: 2 hrs 20 mins
  • Prep: 110 mins
  • Cook: 30 mins
  • Yield: 2 loaves (24 servings)
Nutritional Guidelines (per serving)
88 Calories
3g Fat
14g Carbs
2g Protein
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Nutrition Facts
Servings: 2 loaves (24 servings)
Amount per serving
Calories 88
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 7%
Cholesterol 5mg 2%
Sodium 450mg 20%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 7%
Protein 2g
Calcium 18mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This rustic recipe for Russian potato bread produces 2 large loaves. Potatoes in the dough were originally included as a means of stretching pricey white wheat and, when whole-wheat flour is added, as in this case, it stretched the recipe even more. A happy byproduct is that potatoes in the dough  keep the bread fresher longer. Chopped dill and caraway seeds add a little punch to the flavor.


  • 2 medium potatoes, peeled and diced
  • 1 1/3 cups reserved potato water
  • 1/2 ounce active dry yeast (2 packets)
  • 6 cups all-purpose flour
  • 2 cups whole-wheat flour
  • 1 teaspoon caraway seeds
  • 1 tablespoon chopped fresh dill
  • 4 teaspoons salt, or to taste
  • 2 ounces diced cold butter

Steps to Make It

  1. Grease two 9x5-inch loaf pans and set aside.

  2. Boil the potatoes until they are tender. Reserve 1 1/3 cups potato water and discard the rest.

  3. Mash the potatoes while they are still warm. Combine the mashed potatoes with the reserved water. Let cool to lukewarm.

  4. Meanwhile, combine the yeast, flours, seeds, dill and salt. Cut the cold butter into the flour mixture as you would for pie dough.

  5. Gradually work the potato-water mixture into the flour mixture to form a soft dough. Knead by hand or with a dough hook in a stand mixer for about 10 minutes, adding more all-purpose flour, if necessary.

  6. Place in a lightly greased bowl, cover, and let rise for approximately 1 hour (or until doubled).

  7. Punch down dough, then turn out onto a floured surface. Cover and let rest 10 minutes. Knead gently for about a minute, then divide dough in half and shape each half into a loaf shape and place in prepared pans. Sprinkle tops lightly with whole-wheat flour. Cover with greased plastic wrap and let rise 30 minutes.

  8. While dough is rising, heat oven to 400 degrees. Bake 25 to 30 minutes or until the instant-read thermometer registers 190 degrees and bread is golden. Remove from oven and remove from pans and let cool completely on a wire rack.