Potato cake – also available gluten-free

Ingredients for 1 servings:

• 300 g potatoes, cooked, pressed through a press
• 1 cube of yeast
• 1 tsp salt
• 300 ml water, lukewarm
• 1 pinch(s) of sugar
• 500 g wheat flour, wholemeal or
• Flour, gluten-free
• 1 tsp marjoram
• 150 g diced ham
• 6 tbsp pumpkin seeds, more if desired
• n. B. Bread spice mix
• Water for brushing
• egg yolk for brushing

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

a delicious bread for grilling, even without bacon super tasty

Dissolve the yeast and sugar in the water and let it rise for 10 minutes. Mix the flour with the salt and marjoram. Add the mashed potatoes and the yeast starter, knead thoroughly, and let it rise well (the volume should double). Roughly chop 4 tablespoons of the pumpkin seeds and knead them into the dough along with the diced ham. Form a ball of dough and place it in a baking dish (I like to use the Tupperware Ultra). Brush the surface with water or a water-egg yolk mixture and sprinkle with the remaining seeds (pressing lightly). I also like to add a few more seeds to the dough. Let it rise for another 15 minutes. Bake at 200°C (180°C fan-assisted oven) for about 60 minutes. If you want to bake the bread gluten-free: You don’t need more liquid than indicated, otherwise the dough will be too heavy and sticky.