Potato bread in a Roman pot

Ingredients for 1 servings:

• 300 g mashed potatoes, preferably leftovers from the day before
• 340 g spelt flour type 630
• 120 g spelt flour type 1050
• 90 g rye flour type 1150
• 20 g fresh yeast
• 230 g water, lukewarm
• 1 tsp sugar
• 2 tsp salt
• Flour for the work surface

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 30 minutes

Dissolve the yeast and sugar in lukewarm water. Knead with the remaining ingredients and let the dough rest for at least 1.5 hours. Turn the dough out onto a floured surface and fold it several times. Shape it into a loaf and place it in a watered earthenware pot. Lightly moisten the surface with water, dust with flour, and score with a knife or razor blade. Place the earthenware pot, with the lid, in a cold oven on the lowest shelf and bake the bread at 240°C (top/bottom heat) for about 50-60 minutes. Brown the bread uncovered for a few minutes, if necessary. The mashed potatoes refer to leftover homemade mashed potatoes made from potatoes, milk, butter, and salt. No powders or ready-made products.