Wholemeal spelt bread with potatoes

Ingredients for 4 servings:

• 2 cup(s) wholemeal spelt flour, preferably home-ground, coarse with bran
• 2 cups water, lukewarm
• 1 packet of dry yeast
• 3 large potatoes
• 1 tbsp, leveled salt
• 1 tea bag (fennel-anise-caraway tea)

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 30 minutes

I put 1 large cup of whole spelt grains in my high-powered blender and grind them into coarse whole-grain spelt flour. This yields 2 cups of flour. Alternatively, you can use 2 cups of store-bought whole-grain spelt flour. (One cup contains approximately 200 g of flour.) Mix the flour with the water and the dry yeast and set aside. Peel the potatoes and finely grate them with a mandoline. Then mix the potatoes and salt into the dough. Cut open a tea bag and mix the contents into the dough. Pour the thick dough into an oiled loaf pan and place it on the middle rack of a cold oven. Since it is whole-grain flour, give the dough some time to swell and rise. After 30 minutes, turn the oven down to 200°C (top/bottom heat). Once the oven is heated up, leave the bread in the oven for 45 minutes. Then let it cool briefly and quickly remove it from the pan. The bread is still very soft and moist and simply needs a few more hours to dry. The next day, it tastes delicious and stays moist and fresh for over a week thanks to the potatoes.