Summary

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

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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.