Summary

Ingredients

• 5 medium potato (s), floury boiling (approx. 00 g)
• 300 g flour (wholemeal spelled flour)
• 200 g spelled meal, finely round
• 0.5 ½ cube yeast, fresh
• 1 tablespoon maple syrup
• 250 ml water, lukewarm
• 1 tablespoon sea salt
• 1 tablespoon spice mixture (culinary delight, fried potato spice from Herbaria)
• 1 teaspoon oil, unflavored or baking spray

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Instructions

1. The spice mix for the palate consists of: rock salt, paprika, onions, black pepper, borage, garlic, juniper and coriander.
2. Wash and brush the potatoes thoroughly. Cook in a large saucepan with a little water over medium heat. Then drain, peel while hot and immediately press through a potato press. Cover and let cool.
3. Mix the spelled meal and 250 g flour in a large bowl. To press a hollow in the middle. Retain 50 g of flour.
4. Mix the yeast with the maple syrup and some of the lukewarm water in a separate container, pour into the well and cover with a little flour. Cover with a clean cloth and let rise for about 15 minutes in a warm, draft-free place. The yeast should have blistered by this time.
5. Then knead the yeast mixture into the flour and meal mixture. Gradually add salt, culinary delights or spices, squeezed potatoes and the water. Always add water in stages! The indication of water can only be an approximate indication, as the water absorption varies greatly from flour to flour! Knead the dough until it loosens from the edge of the bowl and has turned into a smooth dough ball. Then cover again and let rise in a warm place for another 35 minutes.
6. In the meantime, spray a 30 cm long loaf pan with the baking spray or brush with the oil.
7. After rising, knock off the dough and knead again briefly with the retained 50 g of flour. The dough sticks quite strongly, so you still need flour! Shape into an elongated loaf and place in the baking pan.
8. Cover with the cloth again and let rise one last time for about 1 hour.
9. Place in the cold oven, set the control to 200 ° C top and bottom heat and bake the bread for about 1 hour on the middle rack.
10. Then fall onto a wire rack and do the knock test! If the bread sounds hollow when you tap the underside, then it is baked through. Let it cool down and let it rest for at least 4-6 hours before cutting.
11. A total of 34 points, with 18 targets 2 points per target.