John Myers
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Potato Bread
The perfect potato bread recipe with a picture and simple step-by-step instructions.
potato bread
- 150 g Potato
- 150 g Rye flour
- 400 g Wheat flour 405
- 10 g Yeast, fresh
- 160 ml Water, lukewarm
- 175 ml Beer, lukewarm (Bolten – Altbier) or to taste
- 1 tbsp Salt
- 1 tbsp 405 wheat flour for dusting
Boil potatoes
- Peel, wash and chop the potato (s). Take a saucepan, fill it with water and cook the potato pieces until they are soft or cooked through. Then drain and pound with a tamper or press through a flotilla (potato press). Put aside.
dough
- Take a mixing bowl / food processor and add both types of flour. Crumble the fresh yeast and add the lukewarm water. Then add mashed potatoes, beer (160 ml) and salt. Now knead the whole thing with a hand mixer or machine.
- Transfer and cover, place in a warm place and let rise for 1 hour. Then knead again with clean hands. Take a proving basket and flour. Put the bread dough in and cover again, let rise in a warm place. This time half an hour.
to bake
- Preheat the oven to 240 ° degrees top / bottom heat. Put parchment paper on the baking sheet. Carefully place the bread dough from the proofing basket on the baking tray. Brush the surface of the bread with the rest of the beer. Dust with wheat flour and put in the preheated oven.
- Bake 5 minutes at a high temperature, then switch down to 180 ° degrees top / bottom heat. Bake for about 40 to 50 minutes. The bread is ready when it sounds hollow when you knock it. Let the potato bread cool on a wooden rack.
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