Eichkatzerl`s Autumn Potato – Walnut – Bread
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 4 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g sourdouh, (mature rye sourdouh)
- 250 g flour, (whole wheat flour)
- 250 g wheat flour, type 1050
- 10 g yeast, fresh
- 500 ml water, lukewarm
- 330 g flour, (wholemeal rye flour)
- 20 g salt
- 1 tablespoon honey
- 1 potato (s), floury cooking
- 100 g walnuts, rouhly chopped
Print Recipe
Pin Recipe Instructions
- Mix the whole wheat flour, the wheat flour, the yeast and all the water into a pre-dough (quite liquid and soft). Let stand for approx. 2 hours at room temperature. Boil the potatoes, peel them hot and mash them with a potato masher (or a press). Let cool slightly. Make a dough from the sourdough, the pre-dough, the rye flour, the salt, the honey and the mashed potato. Finally knead in the walnuts. The dough is firm but very sticky. Do not add any more flour! Let rest for 30 minutes. Knead the dough again, make it round and place in a floured proofing basket. Let rise for about 1 hour. Preheat the oven to 250 ° C (top / bottom heat). Pour the bread into the hot oven (preferably on a baking stone, but a hot baking sheet is also possible). Baking time: 15 minutes at 250 ° C or until the desired tan is achieved Baking time: 45 minutes at 200-180 ° C falling Swath sufficiently (approx. 3 times vigorously) for the first 15 minutes. I do this with a flower sprayer (nozzle set to fog). Simply open the oven just a crack, spray vigorously (a few times) against the oven walls (not on bread) and close the oven door again. Repeat 2-3 times. At the end of the baking time, briefly open the oven door wide and let off the steam. Bake as described.
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