Pumpkin potato bread without flour

Ingredients for 1 servings:

• 160 g Hokkaido pumpkin(s), without seeds
• 230 g potatoes, waxy
• 250 g ground oat flakes
• 100 ml milk
• 50 ml water
• 20 ml olive oil
• 6 g salt
• 1 rosemary sprig(s)
• 1 cube of fresh yeast

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 5 minutes

Gently heat the milk and water in a saucepan and crumble the yeast into the lukewarm liquid. Stir to combine, set aside, and let it rise for about 10 minutes. Peel the potatoes and finely grate them into a bowl. Finely grate the Hokkaido pumpkin and add to the bowl. Finely chop the rosemary and add it to the bowl along with the salt, oil, and oats. Add the yeast and knead everything thoroughly. Oil a loaf pan and sprinkle the edges with ground oats. Pour the dough into the pan, cover, and let it rise for one hour. Preheat the oven to 200°C (top and bottom heat). Reduce the temperature to 175°C (350°F) and bake the bread on the middle rack for about 40 minutes. Remove the bread from the pan and let it cool.