Bread & Buns: Potato – Tomato – Bread

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