Pickert, Westphalian box pickert with buckwheat

Ingredients for 1 servings:

• ¾ cube yeast, fresh
• 1 tsp sugar
• 100 ml milk, warm
• 1 kg potatoes, floury, raw, peeled
• 4 m.-sized eggs
• 1 tbsp, leveled salt
• 1 tbsp sugar, heaped
• 500 g wheat flour, type 550
• 500 g buckwheat, finely ground
• 400 ml milk, slightly warm

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 35 minutes

old family recipe – I hope it doesn’t die out this way

Loaf pan approx. 35 x 25 x 10 cm. Mix the yeast with the teaspoon of sugar and 100 ml of the warmed milk. Finely puree or grate the potatoes and then mix with all the other ingredients. Pour the batter into a pan lined with parchment or baking paper (it’s not enough to grease the pan, as the dough is very sticky!). Place the pan in the oven at 50°C with the rack on the lowest rack and let it rise for one hour. Preheat the oven to 70°C and place a second baking tray on the next higher rack, leaving about 15 cm of space between the tray and the Pickert pan. Bake at 70°C for 15 minutes, then increase the temperature to 150°C and after another 15 minutes to 200°C. After another 15 minutes, remove the second baking tray, set the oven to 240°C and then bake for about 20 to 30 minutes. If the Pickert gets too dark during the final stages, cover with a piece of parchment. Total baking time: approx. 1 1/4 hours. You can also add raisins, if you like. Let it cool, then cut into 1-2 cm thick slices and fry quickly in hot butter in a pan. Serve with beetroot syrup, maple syrup (my favorite), or plum jam, or savor it with chunky liverwurst, herb curd, or a mixed salad. The finished Pickert makes a large portion and won’t be eaten right away by a normal family. However, it’s easy to portion out and freeze!