Potato Bread with Mixed Greens

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Potato Bread with Mixed Greens
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Health Score:
77 / 100
2 h.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie531 cal.(25 %)
Protein16 g(16 %)
Fat18 g(16 %)
Carbohydrates75 g(50 %)
Sugar added1 g(4 %)
Roughage6.8 g(23 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.3 mg(44 %)
Vitamin K76.8 μg(128 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin8.2 mg(68 %)
Vitamin B₆0.5 mg(36 %)
Folate361 μg(120 %)
Pantothenic acid2.1 mg(35 %)
Biotin23.1 μg(51 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C52 mg(55 %)
Potassium1,234 mg(31 %)
Calcium172 mg(17 %)
Magnesium80 mg(27 %)
Iron3.5 mg(23 %)
Iodine20 μg(10 %)
Zinc2.1 mg(26 %)
Saturated fatty acids7.2 g
Uric acid147 mg
Cholesterol26 mg
Complete sugar10 g


For the potato bread
375 grams Pastry flour
1 cube Yeast
1 pinch sugar
750 grams potatoes
375 milliliters milk
4 Tbsps vegetable oil
For the salad
250 grams mixed Lettuce
4 Tomatoes
1 bunch Chives
250 grams Sour cream
2 Tbsps White vinegar
3 Tbsps milk
1 tsp Lemon balm
1 tsp parsley
freshly ground pepper
1 pinch sugar
How healthy are the main ingredients?
potatoSour creamChivesparsleysugarsalt

Preparation steps


For the potato bread: Place flour in a bowl and make a well in the center. Crumble the yeast into the bowl and mix with 4 tablespoons lukewarm water and sugar. Let rest 30 minutes. Peel, wash and finely grate the potatoes. Drain in a colander. Boil the milk briefly. Place the drained potatoes into a bowl and pour in the hot milk. Stir well. Combine the potato mixture with 1 teaspoon salt and the flour mixture and stir until a smooth dough forms. Heat 3 tablespoons oil in a 2 liter (approximately 2 quart) roasting pan (preferably cast iron). Pour the dough into the pan and let rise 30 minutes. Sprinkle the surface of the dough with the remaining oil before baking.


Bake in a preheated oven at 200°C (approximately 400°F) for 60 minutes. Serve the bread at room temperature. 

For the salad: Rinse and spin dry the lettuces. Rinse the tomatoes, remove the stem, and cut into quarters. Rinse the radishes and cut into slices. Rinse the chives, setting ½ bunch aside, cut the rest into small rings. Mix the sour cream with vinegar and milk and stir in the herbs. Season with salt, pepper and a pinch of sugar. Serve the salad on top of a slice of potato bread, drizzle with the dressing and garnish with the reserved chives.