Crunchy potato bread with sourdough

Ingredients for 1 servings:

• 500 g sourdough (rye), prepared the evening before
• 100 g rye flour, 1150
• 200 g flour (emmer)
• 300 g spelt flour, 1050 or wholemeal spelt flour
• 120 g grains and flakes, mixed with sesame, oat flakes, linseed, poppy seeds, spelt malt flakes
• 6 small potatoes, boiled, peeled, cooled
• 200 g buttermilk or yogurt, warm
• 2 tbsp mashed potato powder
• 1 tbsp oil (camelina)
• 1 tbsp maple syrup, or honey
• 2 tbsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

very juicy, super tasty

Let the flakes and seed mixture soak for 4 hours, along with the mashed potato flakes, in 50 ml of warm water, and the salt. Mash the potatoes with the buttermilk/yogurt. Then, using a food processor, knead the sourdough, flour, oil, maple syrup, mashed potatoes, and soaked seeds into a dough, but don’t overdo it. The dough should have the consistency of batter. Then let it rest in one place for about 30-40 minutes. With slightly damp hands (I usually use disposable gloves because it’s quite sticky), pour the dough into two baking pans. I have two ultra-large bread pans, which work great. Cover the dough and let it rest in the bread pans for at least 2 hours. Preheat the oven to 250°C (480°F). Sprinkle with a few seeds just before putting the bread in the oven. Once the bread is in the oven, immediately reduce the temperature to 220°C, after 10 minutes to 200°C, and after another 20 minutes to 180°C for 30 minutes. Spray the bread with water periodically. My oven has a hydro program, so you don’t need to do this.