John Myers
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Potato Bread with Wild Garlic Butter
The perfect potato bread with wild garlic butter recipe with a picture and simple step-by-step instructions.
Potato bread, homemade:
- 200 g Jacket potatoes from the previous day, mashed
- 300 g Wholemeal rye flour
- 100 g Wheat flour, type 550, strong for baking
- 7 g Dry yeast [sachets]
- 0,2 l Water [cup], warm
- 5 tbsp Sourdough, 3-day approach from my KB [flour, water]
- 1 pinch Rock salt
- 1 pinch Oregano (wild marjoram) spice
- 1 pinch Nutmeg
- 1 pinch Caraway seeds
Wild Garlic butter:
- 5 piece Wild garlic leaves
- 50 g Butter
- 1 pinch Sweet paprika
- 1 Msp Rock salt
- 1 Msp Pepper
- 1 tsp Lemon juice
Potato bread:
- Pre-cook the potatoes, peel them and let them cool down. Slightly cut the potatoes and mash them with the masher. Sift the flour into a bowl and mix it with the yeast, water and sourdough mixture. Finally season appropriately.
Let the dough rest and knead:
- Cover the dough with a kitchen towel and let it stand for approx. 2 hours at room temperature. Knead the dough well twice in between, then shape the loaf of bread. The baking time is approx. 45 minutes at 180 ° C in the electric oven.
Wild Garlic butter:
- Cut the ice-cold butter into slices, cover a piece of each with wild garlic, paprika, salt, pepper and lemon juice and then layer all of them on top of each other and lightly press together to form a block. With a kitchen knife heated in hot water, cut straight edges so that you can see the structure. Prepare portioned portions on a plate and place in a cool place until serving.
Use:
- For snacks, barbecues or a side dish to many dishes.
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