Potato-walnut bread

Ingredients for 6 servings:

• 500 g flour (type 405)
• 500 g potatoes
• 30 g yeast
• 15 g salt
• 5 g coriander, ground
• 1 egg(s)
• 200 g walnuts
• 200 g hazelnuts
• 200 ml water

Instructions

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

Boil the potatoes in their skins, let them steam off, and peel them. Remove some of the water and dissolve the yeast in it. Roughly chop the nuts and lightly toast them in a dry pan. Be careful, the nuts shouldn’t become oily or burn! Sift the flour into a bowl, add the salt, coriander, and the nuts. While the potatoes are still warm, press them into the flour using a potato ricer. Add the egg, dissolved yeast, and the remaining water and knead into a firm dough. Cover the dough and let it rise for about 1 hour. Divide the dough and shape it into 2 baguettes. Place on a baking sheet lined with baking paper, cover, and let it rise again for about 1 hour. Bake in a preheated oven at 220 degrees Celsius for about 30 minutes until crispy and brown.