potato bread

Ingredients for 1 servings:

• 300 g mashed potatoes
• 800 g wheat flour type 550, spelt flour or wheat flour type 405 also works
• 22 g salt
• 42 g fresh yeast
• 60 ml oil
• 400 ml water, lukewarm
• 100 g sesame seeds, roasted and ground
• 150 g nuts, ground or oat flakes
• some rye meal or oat flakes, ground

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 20 minutes

for a loaf pan of 35 x 15 x 10 cm

Combine flour, yeast, salt, ground sesame seeds, mashed potatoes, oil, and (if desired) ground nuts or oats in a food processor with lukewarm water and knead thoroughly for 5-6 minutes. (I always have leftover mashed potatoes and freeze them for bread.) Cover the dough with a damp tea towel and let it rise for 45 minutes. Sprinkle the bottom of a 35 x 15 x 10 cm loaf pan with some rye or oats. Place the dough in the pan and spread it out slightly with your fist. Sprinkle the surface with a little water and cover with a little rye or oats. (But you don’t have to.) Cover the loaf pan with a damp towel and let the dough rise until a slight bump forms on top of the loaf pan. Meanwhile, preheat the oven to 200°C fan/convection oven. Place a bowl of hot water on the bottom of the oven. Bake the bread on the middle rack for about 35 minutes. When the bread is done, turn it out of the loaf pan onto a wire rack, stand it upright, and let it cool.