Russian potato bread

Ingredients for 1 servings:

• 225 g potatoes, peeled, diced
• Water
• 7 g dry yeast
• 350 g wheat flour (type 550 or 405)
• 115 g whole wheat flour
• Wheat flour for dusting
• ½ tsp caraway seeds, crushed
• 2 tsp salt
• 2 tbsp butter
• Grease for the tray
• some oil for the foil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Grease a baking sheet. Boil the potatoes in a little water until soft. Drain the water, reserving 150 ml and set aside. Mash the potatoes, pass them through a sieve, and let cool. Mix the yeast, flour, caraway seeds, and salt in a bowl. Rub the butter into crumbs. Stir together the measured potato water and the mashed potatoes and gradually mix into the flour mixture to form a soft dough. Knead the dough on a work surface for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with lightly oiled cling film, and let rise in a warm place for 1 hour. Fold the dough back on the work surface and knead gently. Shape into a wide, oval loaf, about 18 centimeters long, and place on the prepared baking sheet. Sprinkle with a little wholemeal flour. Cover the dough with oiled cling film and let rise in a warm place for 30 minutes, until it has doubled in size. Meanwhile, preheat the oven to 200°C (gas mark 3-4). Cut a checkerboard pattern into the surface with a sharp knife. Bake the bread for 30-35 minutes, until golden brown and hollow when tapped on the bottom. Cool completely on a wire rack.