Spicy Potato – Walnut – Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour, (wholemeal spelled flour)
- 300 g flour, (wholemeal rye flour)
- 1 cube yeast, fresh
- 1 teaspoon, heaped sugar
- 250 ml water, lukewarm
- 1 large potato (s), (peeled)
- 150 g walnuts
- 2 teaspoons salt
- 2 tablespoon spice mix for bread
- 2 tablespoon caraway seeds (to taste)
Print Recipe
Pin Recipe Instructions
- Put the two types of flour in a bowl, make a well. Crumble the yeast in the well, sprinkle the sugar and stir with a little lukewarm water. Dust lightly with flour and cover and let rise in a warm place for approx. 10 minutes.
- In the meantime, grate the potato coarsely. Chop the walnut kernels. Add the potato strips and the rest of the water, the salt and the spices to the pre-dough, knead everything thoroughly. If necessary, add a little more flour if the dough is too sticky. Cover and let the dough rise in a warm place for approx. 45 minutes.
- Add the walnuts and knead the dough well again.
- Grease a baking pan or line it with parchment paper, add the dough and cover and let rise for another 45 minutes in a warm place.
- Preheat the oven to 200 ° C. Brush the bread with whisked egg yolk or milk as required. Bake in the oven at 200 ° C for about 40 minutes until golden brown.
- Let cool down briefly in the tin, then turn out onto a wire rack and let cool down uncovered.
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