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
Potato Bread in Römertopf
Potato Bread in Römertopf

Instructions

  1. Dissolve the yeast with the sugar in the lukewarm water.
  2. Knead with the remaining ingredients and let the dough rest for at least 1.5 hours.
  3. 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.
  4. 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.
  5. Mashed potatoes mean leftovers from homemade mashed potatoes, from potatoes, milk, butter and salt. No powders or finished products.

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