Bread & Buns: Potato – Tomato – Bread

5 from 6 votes
Course Dinner
Cuisine European
Servings 1 people
Calories 101 kcal


  • 400 g Jacket potatoes from the day before
  • 300 g Spelt 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 Spelt 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


Serving: 100gCalories: 101kcalCarbohydrates: 3.7gProtein: 9.3gFat: 5.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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