Summary

Ingredients

• 500 g potato (s), floury-boilin
• 1 pinch (s) salt for the potatoes
• 1 cube yeast
• 100 ml water, lukewarm, for the yeast
• 1 kg wheat flour, type 405
• 1 teaspoon coriander powder, OR:
• 2 teaspoons caraway seeds
• 2 teaspoons salt
• 200 ml water
• 300 ml milk
• Flour, for the work surface

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Instructions

1. Peel and wash the potatoes and cook in salted water for about 25 minutes. Crumble the yeast and dissolve it in 100 ml of lukewarm water. Mix the flour, 2 teaspoons of salt and coriander powder or caraway seeds. To press a hollow in the middle. Pour in the yeast water and mix with a little flour to make a pre-dough. Cover and let rise in a warm place for about 15 minutes.
2. Drain the potatoes, let them steam and mash them with a fork so that there are no more lumps. Heat the 300 ml milk and 200 ml water. Add the milk mixture and potatoes to the pre-dough. Knead everything well. Cover and let rise for 1 - 1 ½ hours. Knead the dough. Shape into a loaf on a little flour. Place on a baking sheet lined with baking paper and let rise for another 10-15 minutes. Bake in the preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for about 45 minutes. Cover with baking paper after 30 minutes. Do a chopstick test, but be careful, the crust is a little harder.