Potato bread à la Mäusle

Ingredients for 1 servings:

• 21 g yeast, fresh
• 150 ml water, cold
• ½ tbsp salt
• 350 g floury potatoes (net weight = peeled)
• ½ tbsp salt
• 300 g wheat flour, fine
• 300 g spelt flour, fine
• 4 tbsp olive oil
• Butter, for the mold

Instructions

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

simple, uncomplicated, inexpensive and the result is a nice, light bread

Mix the yeast with the water and salt, cover, and set aside. Cut the potatoes into small cubes and cook in salted water until tender. Remove the potatoes from the cooking water and mash them in 200 ml of the cooking water using a potato masher or a fork until smooth, then let cool. Mix the wheat flour and spelt flour with the olive oil, yeast water, and mashed potatoes. The dough will be rather tough, similar to a sponge cake. Cover and let rest for about 1 hour, until it has doubled in size. Grease a loaf pan well with butter. Briefly smash the potato dough again with your hand and pour it into the loaf pan. Now preheat the oven to 200 °C (top/bottom heat) for 15 minutes, and place a heatproof container filled with water next to it. Bake the bread for 45 to 60 minutes. Let cool for 10 minutes, remove the bread from the pan, and tap it on the bottom to test it. If the bread sounds hollow, it’s done. Otherwise, bake for another 10 to 15 minutes. Cover with a tea towel and let cool on a wire rack. Don’t slice until the next day (although it’s tempting to slice the bread while it’s still lukewarm and gorge it on butter and salt). The HWS method allows the bread to rise beautifully despite the low yeast content.