Potato-carrot bread with oat flakes

Ingredients for 1 servings:

• 850 g floury potatoes (e.g. Hela)
• Salt
• ½ cube of yeast (21g)
• 60 ml milk
• 1 tsp sugar
• 125 g carrot(s)
• 325 g flour
• 50 g oat flakes, wholegrain
• Flour, for the hands

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

low in calories and fat

Peel, wash, and halve 425g potatoes, then boil in salted water for about 20 minutes. Drain, allow to evaporate, and mash finely with a potato masher. Let cool to lukewarm. Crumble the yeast. Heat the milk, mix with the sugar and yeast. Let rise in a warm place for about 15 minutes. Peel, wash, and finely grate the carrots. Peel, wash, and finely grate 425g potatoes. Place 1 1/2 teaspoons of salt, the flour, carrots, 40g oatmeal, and the cooked and raw potatoes (including any juice released during grating) in a large bowl. Pour in the risen yeast milk and knead with your hands until a smooth dough forms (it will be slightly sticky). Cover and let rise in a warm place for another 45 minutes. Then, with floured hands, shape the dough into a round loaf. Place on a baking sheet lined with baking paper, sprinkle with 10 g of oat flakes, and let rise for another 15 minutes. Bake in a preheated oven (200°C) for about 1 hour. Remove and let cool.