John Myers
Crunchy Potato Bread
The perfect crunchy potato bread recipe with a picture and simple step-by-step instructions.
- 250 g Potatoes, floury, cooked
- 580 g Spelled flour
- 20 g Yeast fresh
- 150 ml Milk lukewarm
- 150 ml Lukewarm water
- 2 tsp Salt
- 2 tsp Brown sugar
- Flour to knead
- Baking pan
- Parchment paper
- Oil
- Finely mash the potatoes in a bowl. Add milk and water and crumble the yeast into it. Mix with salt and sugar.
- Add flour and knead well! Cover and let rise in a warm place for 45 minutes! I’ll let my bread maker do it! 😉
- Flour the work surface and knead the dough well again! Knead out the air! The dough rises a lot and is incredibly fluffy!
Preheat oven to 220 degrees!
- Oil the baking pan, line the bottom of the baking pan with baking paper! Fill in the batter! Then bake in the oven for 30 minutes! Then throw the bread out of the mold and bake it again at 200 degrees!
- Let cool down!
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