Summary

Ingredients

• 8 g yeast, fresh
• 300 ml beer (porter beer), lukewarm, malt beer is also possible as an alternative
• 1 tablespoon honey or sugar beet syrup
• 200 g rye flour type 1150
• 350 g wheat flour type 550
• 75 g sourdouh (active rye sourdouh), prepared by yourself or taken directly from the items
• 2 tablespoon sugar, brown
• 230 g potato (s), floury boilin
• 30 g walnuts, rouhly chopped
• 7 grams salt

Print Recipe Pin Recipe

Instructions

1. Peel and quarter the potatoes and cook in salted water for about 15 minutes until soft. Then mash it with a fork so that it is free of lumps.
2. Dissolve the yeast and sugar beet syrup or honey in lukewarm beer.
3. Mix the types of flour in a bowl, add the sourdough, the yeast-beer-syrup mixture and knead with the food processor on the lowest setting for about 5 minutes. Then add the sugar and salt and knead for another 4 - 6 minutes. During the kneading process, add the potato mixture, tablespoon at a time. Add the walnuts 2 minutes before the end of the kneading time.
4. Put the dough in a large, oiled bowl and let rise, covered, at 24 ° C for 45 minutes, or 1 hour at room temperature.
5. Knead the dough briefly on a floured work surface, knead it into a round shape and place with the end facing down in a proofing basket or bowl lined with a floured cloth and cover and leave to rest for about 1 hour at 24 ° C, or 1.5 hours at room temperature.
6. Meanwhile, heat the oven and the pot to 250 ° C.
7. Let the dough slide into the saucepan, close the lid and let it bake for 15 minutes. Then lower the temperature to 210 ° C and bake the bread for about 35 to 45 minutes. I always use the core temperature to test whether the bread is done. It should be 98 ° C.
8. Then take the bread out of the pan and leave it for another 10 minutes with the oven switched off with the door slightly open. Now just let it cool down on a wire rack.