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)

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.