Rye – potato – buttermilk – flatbread

Ingredients for 2 servings:

• 450 g sourdough (rye from 997 flour)
• 450 g rye flour, type 997
• 200 g jacket potatoes, peeled and finely grated
• 350 g buttermilk, slightly warmed (maximum lukewarm)
• 18 g salt
• 5 g black pepper, freshly ground or crushed

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

a very moist sourdough bread, which, however, requires a little practice in bread baking

This dough yields two loaves weighing approximately 550-600g. Knead the ingredients thoroughly with a food processor, let it rest for 20-30 minutes; then knead briefly again. Knead (as much as possible with this soft dough), shape, and place in the proving basket. Proving time: approximately 1.5 to 2 hours in a warm place. Carefully slide the dough onto the baking sheet just before baking. Preheat the oven to 250°C. Baking time: 10-15 minutes at 250°C, then bake for 35-40 minutes at 180°C. When baking, briefly spray water into the oven with a watering can (“steam”). Caution: The dough is very soft and sticky. Despite kneading and proving in the proving basket, it will inevitably end up as flatbreads. It’s incredibly moist and hearty, yet mildly acidic, and the pepper adds a little extra kick. However, if you don’t want flatbreads, it’s better to bake it in the tin. In that case, you might need to increase the baking time a bit (e.g., if you’re using a loaf pan), or you can remove the bread from the tin after about 20-30 minutes and finish baking it without. A note about the sourdough: it should be a live, home-grown sourdough starter with a nice yeast base.