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)
Potato – Thyme – Bread
Potato – Thyme – Bread

Instructions

  1. 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.
  2. 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.
  3. 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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