Spicy potato bread

Ingredients for 1 servings:

• 500 g potatoes, floury
• 1 pinch of salt, for the potatoes
• 1 cube of yeast
• 100 ml lukewarm water for the yeast
• 1 kg wheat flour, type 405
• 1 tsp coriander powder, OR:
• 2 tsp caraway seeds
• 2 tsp salt
• 200 ml water
• 300 ml milk
• Flour , for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

Peel and wash the potatoes and boil them in salted water for about 25 minutes. Crumble the yeast and dissolve it in 100 ml of lukewarm water. Mix the flour, 2 teaspoons of salt and coriander powder or caraway seeds. Make a well in the middle. Add the yeast water and mix with a little flour to make a pre-dough. Cover and let rise in a warm place for about 15 minutes. Drain the potatoes, let them steam and mash with a fork until no lumps remain. Heat the 300 ml milk and 200 ml water. Add the milk mixture and potatoes to the pre-dough. Knead everything well. Cover and let rise for 1 – 1.5 hours. Knead the dough well. Shape it into a loaf on a little flour. Place it on a baking tray lined with baking paper and let rise for another 10 – 15 minutes. Bake in a preheated oven (electric oven: 225°C/fan oven: 200°C/gas mark 4) for approximately 45 minutes. Cover with baking paper after 30 minutes, if necessary. Do the toothpick test, but be careful; the crust will be a bit harder.