Potato Bread in Römertopf
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g mashed potatoes, preferably leftovers from the day before
- 340 g spelled flour type 630
- 120 g spelled flour type 1050
- 90 g rye flour type 1150
- 20 g fresh yeast
- 230 g water, lukewarm
- 1 teaspoon sugar
- 2 teaspoons salt
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast with the sugar in the lukewarm water.
- Knead with the remaining ingredients and let the dough rest for at least 1.5 hours.
- Place the dough on a floured work surface and fold it several times. Shape into a loaf of bread and place in a soaked Roman pot. Slightly moisten the surface with water, flour and cut into it with a knife or razor blade.
- Place the Römertopf with lid in the cold oven on the lowest level and bake the bread at 240 ° C top / bottom heat for about 50 - 60 minutes. Possibly brown for a few minutes without the lid.
- Mashed potatoes mean leftovers from homemade mashed potatoes, from potatoes, milk, butter and salt. No powders or finished products.
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