Peel the apples and remove the core. Grate finely on the raw vegetable grater. When the yeast has liquefied, add 400ml of milk, which can, but does not have to be, lukewarm. Then work in the flour with the dough hook on the machine. Add the squeezed potatoes (or the mashed potatoes), the grated apples and 1 tablespoon of caraway seeds. Let everything knead well. It may be that you have to add some milk or water. 400ml because you don`t know how much liquid there is in potatoes and apples. If it is not enough, then slowly add the remaining 200ml milk until the dough comes off the edge of the bowl and is smooth and pliable. Let the dough knead for about 8 minutes. Cover the dough and let it rise at room temperature until it has doubled. Then knead again briefly, shape and sprinkle with the remaining caraway seeds. Place on a baking sheet lined with baking paper and cut 2-3 times at the top. Dust lightly with flour and cover again with a cloth and let rise for about 20 minutes. Put in the cold oven. Spray the oven with water and set the temperature with top / bottom heating at 215 ° C. Bake the bread for 45 minutes. Turn off the oven and leave the bread in the oven for another 15 minutes. Take out and spray off with water. Allow to cool on a grill. Tip: Mashed potatoes leftovers can be used wonderfully. You save yourself the extra boiling of potatoes.
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