08/15 potato bread

Ingredients for 1 servings:

• 200 g sourdough (rye sourdough)
• 400 g potatoes, cooked
• 200 g wholemeal rye flour
• 250 g wheat flour
• 15 g salt
• 100 g water
• e.g. yeast, if the sourdough does not yet have enough leavening power
• n. B. Bread spice mix

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 55 minutes; Total time approx. 5 hours 25 minutes

Whole-grain rye bread with potatoes and sourdough, also good for using up leftover cooked potatoes

Press the potatoes through a ricer; whether they’re boiled or boiled doesn’t matter. I’ve always used waxy potatoes, either with or without skins. With floury potatoes, you may need to add a little more water to the dough. Knead all ingredients in a food processor for 5 minutes until a smooth dough forms. This takes a little longer with potatoes than if you only add water for moisture. Let the dough rest for about 30 minutes, then knead thoroughly and form a loaf. Place this in a proving basket or a baking dish. Depending on the strength of the sourdough or whether yeast was used, let the bread rise for 1-4 hours in a warm place (ideally covered with a damp cloth or in a large bag). Preheat the oven to 250 degrees Celsius in good time. Bake the bread for 15 minutes at 250 degrees Celsius, using steam (with water in an ovenproof dish in the oven or with a mist from a spray bottle). Then remove the bowl of water and bake the bread for another 20 minutes at 200 degrees Celsius. Then bake for another 20 minutes, reducing the oven temperature to 180 degrees Celsius. Remove the bread, let it cool, and enjoy. Tips: Depending on the variety, the potato flavor will be strong or non-existent in the bread for the first two days, but this will help it stay fresh and juicy for longer. The Linda variety, for example, has no flavor, while red-skinned potatoes have a very strong flavor for the first two days. If you prefer a more spicy bread, you should add bread spice. For those who like to experiment, I recommend infusing one or two sprigs of rosemary with hot water. Once it has cooled, remove the sprigs and use 100g of the rosemary infusion instead of the water. If you have aromatic potatoes that you can taste, the combination will give it a nice flavor. There are some recipes for sourdough in the database here that tell you how to make it, but it will take a few days before it is ready to bake. For bread, I usually use whole-grain rye flour and refined wheat flour. Of course, you can also use both whole-grain flour or both refined wheat flour, but then adjust the amount of water accordingly.