Potato bread with sourdough

Ingredients for 1 servings:

• 200 g rye flour (wholemeal)
• 250 g wheat flour, type 812
• 115 g mashed potato powder
• 150 g sourdough (rye sourdough) from our own production
• 10 g yeast, fresh
• 13 g salt
• 400 ml water

Instructions

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

with mashed potato flakes – stays moist for a long time!

Place all ingredients in the bowl of a food processor and let it knead for 15 minutes. The amount of water can vary depending on the moisture content of the sourdough. Place the dough in a large, lidded bowl to rise. I always use a Tupperware container for this. It needs to rise for 1-2 hours, depending on the temperature of the location. My dough had risen sufficiently after 1.5 hours; it should roughly double in size. After the rising time, knead the dough thoroughly by hand; if it’s sticky, add a little more flour. Shape it into a loaf and let it rise in a proving pan for 30-60 minutes. I wrap the entire pan in a plastic bag to create the right climate and prevent the dough from drying out. Shortly before the end of the rising time, preheat the oven to 230°C. Since I have a steam oven, I don’t need to add any water. If you have a regular oven, you should always put some water in the oven or spray it with water. After the rising time, I turn the dough onto a baking sheet and score the bread several times. It then goes straight into the preheated oven. After 15 minutes, I set the oven to 160°C and leave the bread in there for another 30 minutes. The baking time may vary depending on the oven. The bread stays moist for a long time.