Summary

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)

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Instructions

1. 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.
2. 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.
3. Add the walnuts and knead the dough well again.
4. 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.
5. 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.
6. Let cool down briefly in the tin, then turn out onto a wire rack and let cool down uncovered.