John Myers
Ingredients for 1 servings:
- 300 g floury potatoes, quartered
- 350 g buttermilk
- 1 tsp dry yeast
- 1 tsp sugar
- 60 g rye flour type 1150
- 530 g spelt flour type 630
- 50 g spelt flour type 1050
- 1 tsp salt
- 1 tsp bread spice mix
- 30 g sunflower seeds
- 20 g flaxseed
- 20 g rapeseed oil
- n. B. Flour for the bowl
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 12 hours 55 minutes
for 2 – 3 loaves of bread
Peel and quarter the potatoes, and place them in the cooking pot. Pour over 500 ml of water and steam for 15 minutes (just insert the measuring cup). Collect any remaining liquid, place the potatoes in the blender jug, and run for 2 seconds at speed 6. Transfer to a container and roughly clean the blender jug. Pour the buttermilk and cooking liquid into the blender jug and add the yeast and sugar. Heat for 4 minutes at speed 1 to 37 °C. Add the flour, salt, bread spice, seeds, oil, and potatoes, and knead everything for 2 minutes. Leave the dough in a floured bowl to rise for approx. 12 hours. Knead again, form approx. 2-3 loaves, and place them on a prepared baking sheet. Place an ovenproof dish with water in the oven. Bake for 5 minutes at 250 °C (fan oven), then for another 30 minutes at 200 °C (fan oven).
Facebook Comments