Chrissi's potato bread

Ingredients for 1 servings:

• 5 medium-sized potatoes, floury (approx. 500 g)
• 300 g Flour (wholemeal spelled flour)
• 200 g spelt meal, finely ground
• ½ cube of yeast, fresh
• 1 tbsp maple syrup
• 250 ml water, lukewarm
• 1 tbsp sea salt
• 1 tbsp spice mix (Gaumenschmaus, fried potato seasoning from Herbaria)
• 1 tsp oil, flavorless or baking spray

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

WW – suitable. For 1 loaf of bread 30 cm long

The Gauschmaus spice mix consists of rock salt, paprika, onions, black pepper, borage, garlic, juniper, and coriander. Wash and brush the potatoes thoroughly. Cook in a large pot with a little water over medium heat until tender. Drain, peel while hot, and immediately press through a potato ricer. Cover and let cool. Mix the spelt groats and 250g of flour in a large bowl. Make a well in the center. Reserve 50g of flour. In a separate bowl, mix the yeast with maple syrup and a little of the lukewarm water, pour into the well, and cover with a little flour. Cover with a clean cloth and let rise for about 15 minutes in a warm, draft-free place. The yeast should have formed bubbles by this time. Then knead the yeast mixture into the flour-groats mixture. Gradually add the salt, Gauschmaus or spices, mashed potatoes, and water. Only add water gradually! The water quantity can only be approximate, as water absorption varies greatly from flour to flour! Knead the dough until it pulls away from the sides of the bowl and has become a smooth ball of dough. Then cover again and let it rise in a warm place for another 35 minutes. In the meantime, spray a 30 cm long loaf pan with cooking spray or brush it with oil. After it has risen, punch down the dough and knead it again briefly with the reserved 50 g of flour. The dough will be quite sticky, so you will need more flour! Shape it into an oblong loaf and place it in the baking pan. Cover again with the cloth and let it rise one last time for about 1 hour. Place in a cold oven, set the control to 200°C (top and bottom heat), and bake the bread on the middle rack for about 1 hour. Then turn it out onto a wire rack and do the tapping test! If the bread sounds hollow when tapped on the bottom, it’s baked through. Let it cool and rest for at least 4-6 hours before slicing. A total of 34 points, with 18 slices, 2 points per slice.