Siegerland Potato Bread with Spelled Flour, Grandma Elli Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 24) |
Ingredients
- 1.3 kg potato (s)
- 700 g spelled flour type 630
- 1 egg (s)
- 2 tablespoon, leveled salt
- 2 packs dry yeast
- 0.5 teaspoon ½ sugar
Print Recipe
Pin Recipe Instructions
- Peel the raw potatoes and then place them on the scales for weighing. Then grate the peeled potatoes in a food processor or by hand. Now pour the watery potato puree into a sieve and collect the potato water in a bowl. It takes about 30 minutes for the water to drain.
- Put the grated potatoes back into a mixing bowl and pour away the water from the other bowl, making sure that the potato starch does not run out of the bowl as it has to be put back into the potato mixture.
- Now add all the remaining ingredients to the bowl and stir well. Put in a greased form and let rise in a warm place for 1 hour.
- Preheat the oven to 200 ° C hot air. When the temperature is reached, bake the potato bread for 1 hour on the middle rack. Tilt directly out of the pan after baking and let cool in the open oven with a kitchen towel.
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