potato bread

Ingredients for 2 servings:

• 500 g floury potatoes
• 150 g sunflower seeds
• 1 apple, e.g. Boskop
• 750 g wheat, finely ground
• 2 tsp salt
• 60 g butter, soft
• 1 cube of yeast (42 g)
• 10 g sugar
• 200 ml milk
• 200 ml water, lukewarm
• 3 tbsp sunflower seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Dough makes two loaves! Cook the potatoes for about 20 minutes, peel them while hot, and immediately press them through a potato ricer and let cool. Roast the sunflower seeds in a pan without fat. Peel, quarter, core, and grate the apple. Mix the wheat and potatoes. Add the salt and butter. Dissolve the yeast and sugar in the milk and let it rise for about 5 minutes. Add to the potato and flour mixture along with the water. Using a hand mixer fitted with a dough hook, mix the ingredients together, first on the lowest speed and then on the highest speed, for about 5 minutes until you have a smooth dough. Just before the end of the kneading time, stir in the grated apple and sunflower seeds. Cover the dough and let it rise in a warm place until it has visibly increased in size. Then dust it with flour, remove it from the bowl, knead it briefly again on the work surface, and divide it into two halves. Place the two dough halves into two greased loaf pans (30 x 11 cm), cover, and let rise again in a warm place until the dough has visibly increased in size. Brush the surface of the dough with water and sprinkle with the sunflower seeds. Place the pans on the oven rack. Top/bottom heat: approximately 180°C (preheated) Fan oven: approximately 160°C (not preheated) Gas mark 3 (not preheated) Baking time: 70 minutes