Hearty Potato Bread with Sourdough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g sourdouh (rye), prepared the evenin before
- 100 g rye flour, 1150
- 200 g flour (emmer)
- 300 g spelled flour, 1050 or wholemeal spelled flour
- 120 g rains and flakes, mixed with sesame, oat flakes, linseed, poppy seeds, spelled malt flakes
- 6 small potatoes, cooked, peeled, cooled
- 200 g buttermilk, or yourt, warm
- 2 tablespoon mashed potato powder
- 1 tablespoon oil (camelina)
- 1 tablespoon maple syrup, or honey
- 2 tablespoon salt
Print Recipe
Pin Recipe Instructions
- Let the flake-seed mixture swell with the mashed potatoes with 50 ml of warm water and the salt for 4 hours.
- Puree the potatoes with the buttermilk / yogurt. Then knead the sourdough, the flour, the oil, the maple syrup, the mashed potatoes and the swollen seeds into a dough with the food processor, but not for too long. The dough should have the consistency of a batter. Then let the dough rest in one place for about 30-40 minutes.
- With slightly damp hands, I usually use disposable gloves, as it is quite sticky, in 2 forms, I have 2 Ultras, in which it works great. Cover and let the dough rest in the bread molds for at least 2 hours.
- Preheat the oven to 250 ° C, just before the bread comes into the oven, sprinkle with a few grains. When the bread is in the oven, turn it down immediately to 220 ° C, after 10 minutes to 200 ° C and after another 20 minutes to 180 ° for 30 minutes.
- In between sprinkling the bread with water again and again.
- My oven has a hydro program, so you don`t have to do that.
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