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Hearty Potato & Rosemary Bread

With winter rolling around it’s time for hearty breads – with bite. Try this flavoursome, chewy bread recipe from Frankonia, London’s craftiest breadmakers.

Frankonia Potato & Rosemary Bread 3



375g strong white bread flour, plus extra for dusting
160g wholemeal bread flour
55g instant potato mash flakes
10g salt
11g fresh yeast
3g dried rosemary
365g tepid tater



  1. Place your flour, potato flakes, salt, yeast and rosemary  in the bowl of an electric mixer with a dough hook attached.  Add your water and start mixing at slow speed for approx. 4 minutes. Now turn your speed to fast and mix 8 minutes. Your dough should feel smooth and soft
  2. Tip your dough onto a lightly floured work surface, shape to a ball and put into a large clean bowl. Cover this with a tea towel and leave to rest for approx. 1 hour.  The dough should double in size
  3. Place your dough on your lightly floured work surface again, knock it back and start to knead it by stretching the dough from its centre away from you and folding it over backwards towards you. Keep doing this until you have a fairly tight dough ball at which point all the air has been squeezed out which will ensure an even crumb in your finished loaf
  4. Divide your dough into half and gently form 2 round loaves
  5. Prepare a baking tray by lining it with baking parchment and place your loaves 5 to 6 inches apart on the tray
  6. Give your loaves a dusting of flour and cover the whole tray with a plastic sheet or clean plastic bag. Place your tray somewhere warm and allow your loaves to rise until they have doubled in size. Meanwhile, preheat your oven to 220°C
  7. Once your loaves have doubled in size, uncover them and using a sharp paring knife, make some shallow cuts on top and bake your loaves for 35 minutes or until golden brown. You can check that the loaves are baked through by tapping the bottom of the loaves. It should sound hollow!
  8. Transfer loaves onto a wire rack to cool

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