Gabi's spelt potato bread with buttermilk

Ingredients for 1 servings:

• 450 g spelt flour, 630
• 275 ml buttermilk, room temperature
• 200 g potato(s), floury, boiled and squeezed or 150 g mashed potato powder
• 1 packet of dry yeast
• 2 tsp salt
• 1 tsp spice mix for herb curd, or bread spice
• 1 tbsp onion granules, or 2 tbsp fried onions
• 2 tbsp marjoram, dried
• 1 pinch of nutmeg

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 25 minutes

very spicy

Mix all ingredients into a dough and let it rise until doubled in size. Knead briefly but vigorously, shape into a loaf and let it rise on a baking tray lined with baking paper for another 30 minutes. In the meantime, preheat the oven to 200°C (top/bottom heat). Place the bread in the oven on the middle shelf and bake for about 30 minutes. Let it rise for a further 5 minutes. The amount of liquid can vary depending on the type of flour and potato. Therefore, add liquid gradually and carefully. If using mashed potatoes or mashed potato flakes, increase the amount of liquid. The bread can be varied by adding diced ham, black pepper or thyme instead of marjoram. Tip: I usually boil floury potatoes the day before as jacket potatoes, peel them and press them through the potato ricer while they are still hot. If they get cold, they thicken and are almost impossible to press through.