Rye – Potatoes – Buttermilk – Flatbreads
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 450 g sourdouh, (rye made from 997 flour)
- 450 g rye flour, type 997
- 200 g jacket potato (s), peeled and finely rated
- 350 g buttermilk, slihtly warmed (maximum lukewarm)
- 18 g salt
- 5 g black pepper, freshly round or round
Print Recipe
Pin Recipe Instructions
- The amount of dough makes two breads of about 550-600 g. Knead the ingredients well with the food processor, leave to rest for 20 - 30 minutes; then knead again briefly. Work (as far as this is possible with this soft dough), shape and put into the proofing basket. Walking time: approx. 1.5 to 2 hours in the warm. Let it slide carefully onto the baking sheet just before shooting. Preheat the oven to 250 ° C. Baking time: 10 - 15 minutes at 250 ° C, then finish baking at 180 ° C for 35 - 40 minutes. Shortly when zeroing in! Use a flower sprayer to spray water into the oven (steam). Danger: The dough is very soft and very sticky. Despite working and going in the proofing basket, only flat cakes inevitably come out. In return, it is extremely juicy and hearty, but at the same time has a mild acidity and the pepper adds a bit of whistle. However, if you don`t want flat cakes, you should better bake in the pan. Then it could be that the baking time has to be increased a little (e.g. with a loaf pan) or you take the bread out of the pan after about 20 - 30 minutes of baking time and bake it without finishing. Here is a note about sourdough: it should be live, home-grown ST, which has been made with a lot of yeast.
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