Summary

Ingredients

• 550 g flour (plaited)
• 250 g spelled flour (oriinal)
• 25 g yeast, crumbled
• 2 dl milk, lukewarm
• 2 dl water
• 50 g butter, liquid
• 2 ½ teaspoons salt
• 200 g jacket potato (s), peeled and rated
• 150 g zucchini, prepared and rated
• 100 g hazelnuts, rouhly chopped

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Instructions

1. Mix the types of flour and make a well in the middle. Mix the yeast with milk and pour into the well. Cover with a little flour and let stand for 25-30 minutes until the porridge foams.
2. Add the rest of the ingredients and stir to a smooth batter. Cover and let rise twice at room temperature.
3. Place the dough in two loaf tins (approx. 24 cm long) lined with baking paper and let rise for another 25 minutes. Dust with flour and bake in the oven preheated to 220 ° C for about 10 minutes, then reduce the temperature to 180 ° C and bake for 35-40 minutes.
4. Remove from the mold and let cool on a rack.
5. You can vary with the nuts, tree nuts also taste delicious.