Summary

Ingredients

• 340 g jacket potato (s), boiled, mostly waxy, preferably from the day before
• 290 g spelled flour, type 630
• 43 g flour, type 1050
• 60 g water
• 0.5 tablespoon ½ dry yeast
• 2 teaspoons, leveled salt
• 1 teaspoon, leveled malt coffee
• 1 pinch (s) sugar
• 50 g roasted onions, but works without it
• 1 tablespoon olive oil
• Durum wheat semolina

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Instructions

1. Peel the potatoes and mash them in a large bowl with a potato masher.
2. Mix the yeast with the lukewarm water and the sugar and let stand for 5 minutes.
3. Add the flour, salt, oil, malt coffee and the yeast mixture to the potato mixture. Knead well for 10 - 12 minutes on a medium setting. The result is a soft, homogeneous dough. It takes a while, but it will. Then knead in the fried onions about 5 minutes before the end of kneading. Run around the dough with a spatula once, remove from the edge and shape something round.
4. Dust with a little flour and cover with a garbage bag and let stand for 30 minutes. In the meantime, dust a kitchen towel with flour and line the tray with paper.
5. Place the dough on the floured work surface and divide into 7 pieces of 100-110 g. Shape them into balls, then press them into an elongated flatbread and roll up. Slightly lift the end of the roll and then press it down. Place the dough with the hem down on the floured cloth.
6. Cover with another cloth and let rise for 30 minutes. In the meantime, preheat the oven to 190 ° C top / bottom heat. Place the rolls on the tray with the hem up, sprinkle with durum wheat semolina and slide them under the steam.
7. Swath 2 more times within the first 10 minutes. Bake for a total of 40-45 minutes on the middle rack. Let cool on a wire rack and enjoy.
8. You can also freshly prepare the potatoes, I think it works better if you take some that have stood for a day.