Summary

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)

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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.