Buttermilk Potato Bread with Sourdough
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g sourdouh, ready to bake
- 400 g wheat flour, (type 812)
- 300 g spelled flour (whole rain)
- 3 potato (s), cooked
- 2 teaspoons salt
- 500 ml buttermilk, warm
- 150 g rains, mixed
- 1 teaspoon bread spice mixture
Print Recipe
Pin Recipe Instructions
- Put the sourdough, flour, salt, grain mix and bread spices in a bowl. Grate the potatoes or puree them with a little buttermilk with a magic wand and add them to the other ingredients. Knead a dough out of it. The consistency is a bit firmer than a spaetzle dough.
- Let the dough rest in the bowl for 30 minutes, shape it and place in a well-floured proofing basket and let rest in a warm place until cooked. This takes about 2 hours.
- Then place the bread on the preheated baking stone at 250 ° C and bake for 10 minutes, then turn the oven back to 180 ° C and bake for another 50 minutes. In between sprinkle with water, preferably with a flower sprayer.
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