Crunchy potato bread

Ingredients for 1 servings:

• 450 g potatoes (approx. 4-5 medium-sized)
• 500 g wheat flour (wholemeal)
• 2 packets of dry yeast
• 3 tsp salt
• 1 tsp bread spice mix
• 150 g oat flakes, fine
• 100 g sunflower seeds
• 50 g flaxseed
• 150 ml water, warm
• 150 ml milk, warm
• 100 g butter, soft

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

can also be baked wonderfully in a jar

Boil the potatoes with their skins on for about 30 minutes until tender. Let them cool, peel them, and grate them on a coarse grater. Mix the flour and yeast thoroughly. Add the grated potatoes and all the remaining ingredients and mix thoroughly with an electric mixer or food processor until you have a smooth dough. Let the dough rise for about 30 minutes. Now either grease a loaf pan and pour the dough into it, or grease 6 440ml jars and fill them with the dough. To do this, I roll the bread dough into a long log and cut the log into 6 equal pieces. Bake the bread(s) in a preheated oven at 160°C (convection oven) for about 50-60 minutes. Seal the jars while they are still hot, or turn the bread out of the loaf pan and let it cool.