Summary

Ingredients

• 450 g spelled flour, 630
• 275 ml buttermilk, room temperature
• 200 g potato (s), floury, cooked and pressed or 150 mashed potato powder
• 1 pack dry yeast
• 2 teaspoons salt
• 1 teaspoon spice mixture for herbal quark, or bread spice
• 1 tablespoon onion granules, or 2 s fried onions
• 2 tablespoon marjoram, dried
• 1 pinch (s) nutmeg

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Instructions

1. Mix all ingredients into a dough and let rise to double size. Knead briefly but vigorously, form a bread and let it rise for another 30 minutes on a baking sheet lined with baking paper. In the meantime, preheat the oven to 200 ° C top / bottom heat. Slide the bread in on the middle sliding bar and bake for about 30 minutes. Let it draw for 5 minutes.
2. The amount of liquid can vary depending on the type of flour and potato. Therefore, carefully add the liquid little by little. When using puree powder or flakes, increase the amount of liquid.
3. The bread can be varied by adding diced ham, black pepper or adding thyme instead of marjoram.
4. Tip:
5. I usually cook floury potatoes as jacket potatoes the day before, peel them and press them through the potato press while they are still hot. If they get cold, they bind strongly and can hardly be pressed through.