Potato bread with chia seeds

Ingredients for 1 servings:

• 300 g potatoes, mainly waxy
• 150 g wheat flour type 550
• 150 g spelt flour type 630
• ½ tsp salt
• 4 tbsp, heaped chia seeds
• 3 tbsp water
• 1 packet of dry yeast
• 180 g water, lukewarm
• 1 tsp honey

Instructions

Working time approx. 25 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 45 minutes

for a 30cm loaf pan

Boil the potatoes in their jackets. Peel them and then press them through a potato ricer or mash them thoroughly with a potato masher. Let them cool until lukewarm. Mix the flour and sift it through. Stir in the salt and 3 tablespoons of chia seeds. Let the remaining chia seeds soak in the water for 10 minutes. Mix the warm water with the honey and dry yeast. Let it stand until it starts to foam slightly. Add the swollen chia seeds. Mix the potatoes with the flour and knead in the yeast water. Cover and let rise for 1/2 hour. Then knead again. You may need to incorporate a little more flour. The potatoes and spelt flour will make the dough quite soft, but it shouldn’t be too sticky. Lightly grease a 30cm loaf pan, pour in the dough, cover, and let rise again. Once the dough has risen, preheat the oven to 200°C (top/bottom heat) and place the loaf on the middle rack of a cold oven for approximately 1-1.5 hours. Remove the finished loaf from the pan and let it cool on a wire rack.