Oats – Potatoes – Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g potato (s), floury cookin
- 30 g yeast, fresh
- 125 ml water, lukewarm
- 350 g wheat flour
- 100 g oatmeal, tender
- 1 teaspoon salt
- Margarine for the tin
- 1 egg yolk for brushing
- Oatmeal for sprinkling
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, peel them and let them cool (can also be from the day before). Crumble the yeast in a cup and dissolve it in 1 tablespoon of warm water.
- Put the flour with the oat flakes in a large bowl, mix and make a well in the middle. Sprinkle the salt on the edge of the bowl. Pour the mixed yeast into the well. Press or mash the potatoes through a press and add to the bowl together with the rest of the water and knead everything together to form a dough. Shape the dough into a ball and cover and let rise in a warm place for 40-45 minutes.
- Preheat the oven to 225 ° C. Grease a baking sheet with margarine. Knead the dough well again and form 2 loaves out of it. Place the loaves on the baking sheet and score three times across the surface. Mix the egg yolks with a little water until smooth and brush the bread with the mixture. Sprinkle with oatmeal and bake in the oven on the middle rack for about 30 minutes. Then let the bread cool on a wire rack.
- Note: the loaves will not be very big, you can also make 1 loaf - but then increase the baking time.
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