Fried potato beer bread

Ingredients for 1 servings:

• 500 g whole wheat flour
• 400 ml wheat beer, light
• 1 tbsp, heaped sugar, brown
• 1 cube of yeast
• 1 package sourdough powder
• 600 g onion(s), diced
• 750 g potatoes, cut into 5 mm thick cubes
• 4 tbsp clarified butter or Alba oil
• 2 tbsp, heaped smoked salt (hickory)
• 2 tsp, heaped bread spice mix or caraway seeds
• 500 g wholemeal rye flour
• 400 ml wheat beer, light
• 1 cup water for steaming
• 200 g wheat flour type 405 for flouring

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

for a baking tray. “This is a real man’s bread.”

Dissolve the yeast and sourdough starter in lukewarm beer and mix a starter with brown sugar and whole wheat flour. Cover and let rise in a warm place for 1 hour. Meanwhile, fry the potato and onion cubes separately in a pan over medium heat with the clarified butter until golden brown. Let cool. To continue the dough, mix the starter with the whole wheat rye flour, beer, smoked salt, and bread spice and knead for 10 minutes. Finally, add the potatoes and onions. The dough should feel very moist and sticky. It’s best to work with a dough scraper. Form a large log, using plenty of wheat flour. Place on a baking sheet lined with parchment paper and floured. Dust the top thoroughly with flour and let rise in a warm place for another hour. Preheat the oven to 240°C. Place the bread on the middle rack. Steam with a cup of water. Bake for 40 minutes using conventional heat, then reduce the temperature to 200°C and bake for another 20 minutes. Let cool. This bread has everything men love: fried potatoes, onions, and beer. My wife likes it, as does everyone who has tried it so far. Makes one loaf the size of an entire baking sheet.