John Myers
Bread & Buns: Potato – Tomato – Bread
The perfect bread & buns: potato – tomato – bread recipe with a picture and simple step-by-step instructions.
- 400 g Jacket potatoes from the day before
- 300 g Spelled flour
- 100 g Soy flour
- 500 ml Buttermilk
- 1 bag Dry yeast
- 2 tsp Salt
- 2 tbsp Bread spice mix
- 1 tbsp Sugar beet syrup or similar
- 80 g Sun-Dried tomatoes
- 10 ml Extra virgin olive oil
- 5 tbsp Spelled flour
- Peel the peeled potatoes and grate them on a grater in a bowl. Add the ingredients up to the sugar beet syrup and stir into a dough (made by the food processor). Cover the dough with a cloth at 50 degrees in the oven, do not close the door completely, let rise for 1 hour.
- During this time, chop the tomatoes very finely, stir with the olive oil and leave to stand. And preheat the oven to 200 degrees.
- Stir the dough again (let it) add the 5 tablespoons of spelled flour and the chopped tomatoes, stir everything well and put the dough in a prepared dish.
- Bake the bread for the first 50 minutes at 180 degrees, then cover the bread with foil and bake for another 30 to 45 minutes. Put a bowl of water in the oven while baking.
- Do the skewer test, pierce it with a wooden or metal skewer and pull it out again, no dough should stick to the skewer.
- Let the bread cool down and enjoy with my liver sausage :-))
- Tip 7: This bread is very easy to freeze, take out if necessary, defrost and then bake in the toaster until crispy … mmmhhhh
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