Multigrain mixed bread with potatoes

Ingredients for 1 servings:

• 100 g rye meal
• 50 g flaxseed
• 50 g sesame seeds
• 50 g sunflower seeds
• 400 g water, hot
• 20 g lemon juice
• 20 g vinegar
• 20 g olive oil
• 10 g bread spice mix
• 100 g rye flour
• 200 g wheat flour, type 405
• 200 g wheat flour (wholemeal)
• 200 g spelt flour
• 200 g spelt flour (wholemeal)
• 450 g potatoes, cooked
• 400 g water, lukewarm
• 25 g salt
• 2 packets of dry yeast
• 3 tbsp poppy seeds, for sprinkling
• 3 tbsp sesame seeds, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

Pour the hot water over the rye meal, flaxseed, sesame seeds, sunflower seeds, olive oil, lemon juice, and vinegar. Stir immediately to prevent the rye meal from clumping. Let it stand for about 30 minutes. Once the mixture has cooled to lukewarm, add the remaining ingredients. Mash the potatoes with a fork; a few small pieces won’t hurt. Knead with a food processor on low speed for 2-3 minutes. Then knead at full speed for 6-8 minutes. Let the dough rise in the food processor until it has doubled in size. Knead the dough lightly again and remove from the processor. Knead lightly on a well-floured surface and shape into an oblong shape. Divide the dough into two pieces and place on two baking sheets lined with parchment paper. It’s best to use small baking sheets (ours are about 20×28 cm), as the dough is quite soft and won’t expand infinitely. Brush the bread with lukewarm water and sprinkle generously with poppy seeds and sesame seeds. After 30 minutes, lightly cut the top and let it rise for another 15-30 minutes. Preheat the oven. We only have an old gas oven, so it’s set to oven mark 8. Place the bread in the oven, pour in a large shot glass of water, and quickly close the oven door. Bake for 40-45 minutes. When it’s crispy all over and sounds hollow when tapped from below, it’s done. Let it cool on a wire rack.