John Myers
Potato – Carrot Bread
The perfect potato – carrot bread recipe with a picture and simple step-by-step instructions.
Potato – carrot bread
- 750 g Potatoes, floury
- Salt to taste
- 6 tbsp Milk, lukewarm
- 10 g Yeast, fresh
- 1 tsp Raw cane sugar
- 325 g Wheat flour 1050 + more
- 2 Carrots
- 4 tbsp Spelled flakes
- Peel half of the floury potatoes, wash and halve. Fill a saucepan with water, add salt and bring to a boil. Cook for about 20 minutes, then drain / drain and mash with a pounder. Cool down to lukewarm.
- Take a food processor and add the lukewarm milk, crumbled yeast and raw cane sugar to the bowl, dissolve in it. Then add wheat flour and process everything together to make a pre-dough. Cover the bowl and place in a warm place. Let rise for about 20 minutes.
- Peel the remaining potatoes & carrots, grate both over a grater in a bowl. Hold onto the resulting liquid. Now add the grated bread dough, the liquid and 3 tablespoons of the spelled flakes to the dough.
- Now knead everything together in the food processor. If the dough sticks, please add enough flour to make an elastic dough. Cover the whole thing again and put it back in a warm place where you can walk. This time 40 minutes.
- Take the dough out of the bowl and knead again with clean hands. Shape into a round loaf and place on a baking sheet. Cover for 1/4 hour. Then preheat the oven to 200 ° degrees top / bottom heat or 175 ° degrees convection.
- When it is preheated, slide the baking sheet in and bake for 55 to 60 minutes, then remove it and let it cool down.
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