Potato – Thyme – Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g sourdouh (rye sourdouh)
- 400 g wheat flour (type 550)
- 200 g spelled flour (type 630)
- 150 ml water
- 3 teaspoons salt
- 0.5 teaspoon ½ thyme, dried, possibly less if it is fresh
- 3 medium potato (s)
Print Recipe
Pin Recipe Instructions
- Grate the potatoes and rinse well, then pour boiling water over them and let them steep a little. Then drain and drain. They will then be really cooked later when you bake them.
- Knead all ingredients together well, form a loaf and then place in a proofing basket. Put this in a warm place for about 1 1/2 - 2 hours.
- Turn the loaf of bread out onto a baking sheet and score the surfaces a few times. Bake with steam at 250 ° C for 10 minutes and finish baking at 180 ° C for approx. 50 minutes.
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