Potato-zucchini bread with nuts

Ingredients for 1 servings:

• 550 g flour (plaited)
• 250 g spelt flour (original)
• 25 g yeast, crumbled
• 2 dl milk, lukewarm
• 2 dl water
• 50 g butter, liquid
• 2 ½ tsp salt
• 200 g jacket potatoes, peeled and grated
• 150 g zucchini, trimmed and grated
• 100 g hazelnuts, coarsely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Combine the flours and make a well in the center. Mix the yeast with the milk and pour into the well. Cover with a little flour and let stand for 25-30 minutes, until the mixture foams. Add the remaining ingredients and mix until a smooth dough forms. Cover and let rise at room temperature until doubled in size. Pour the dough into two loaf pans (approx. 24 cm long) lined with baking paper and let rise for another 25 minutes. Dust with flour and bake in an oven preheated to 220°C for approx. 10 minutes, then reduce the temperature to 180°C and bake for a further 35-40 minutes. Remove from the pan and let cool on a wire rack. You can vary the nuts; walnuts are also delicious.