Oat Potato Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g potato (s), (floury) and cooked with the skin on
- 30 g fresh yeast or 3/4 pack dry yeast
- 350 g flour
- 100 g oat flakes, delicate as flowers
- 200 ml water
- 1 teaspoon salt
- Grease for the tin
- 1 egg yolk
- Oat flakes, crunchy, to work out and sprinkle
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, press them through and let them cool. Process with the water and the other dough ingredients into a yeast bread dough.
- After rising, knead well again and form a bread on the worktop lightly sprinkled with oat flakes.
- Place on the greased baking sheet and cut three times at an angle. Whisk the egg yolk with a little water, brush the bread with it and sprinkle with crispy oat flakes.
- Bake in a preheated oven at 200 ° C top / bottom heat (convection 180 ° C, gas level 3) for approx. 45 minutes.
- Let cool on a wire rack.
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