Cook the potatoes and press them through the potato press. To let it cool down. Knead the ingredients into a yeast dough and let rise until the dough has doubled in volume. Bake at 180 ° C for approx. 60 minutes in a preheated oven with top / bottom heat in a loaf pan.
The batter may still be a little soft, but it has to be. The more flour you add, the firmer and drier the bread will be. That`s why I always bake it exactly according to the recipe in 2 small box tins so that it gets a nice shape.
Tip: I always let the bread maker knead the dough and let it rise. Then I finish baking the bread in the oven. So that the yeast dough is nice and warm and can rise well, I often let it rise in the oven at 50 ° C when I don`t feel like using the machine.
You can of course use more salt and other grains individually. But we like it best with sunflower and pumpkin seeds.
Ingredients
Print Recipe
Pin Recipe