I got this recipe from my aunt, who got it from the old baker in our village in Siegerland.
Dissolve the yeast in a little warm milk and a pinch of sugar. Dust with a little flour and let stand.
Peel the potatoes and grate them finely. Then add this to the yeast milk together with the salt. Add the flour. Mix with enough milk and / or water to create a viscous dough. My aunt used to say that the dough should just flow out of the bowl and into the baking pan. The dough should rise for at least an hour - but better two hours.
Then stir well again and possibly add a little more liquid or flour until it has the right consistency.
Spread the dough between two large loaf pan and let it rise for another 1/4 hour in the preheated oven at 50 ° C. Then heat the oven to 200 ° C - the dough often rises very strongly and at the high temperature it quickly solidifies at the top so that it does not run down. As soon as the temperature is reached, turn it down to 160 ° C and bake for about an hour.
Traditionally, bread is eaten with salted butter.
Tip: Since the bread is already heavy because of the potatoes, you should be careful with wholemeal flour. I`ve already taken 100 g buckwheat flour and 400 g white flour - that went well.
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