Siegerland potato bread with spelt flour, Grandma Elli style

Ingredients for 24 servings:

• 1.3 kg potatoes
• 700 g spelt flour type 630
• 1 egg(s)
• 2 tbsp, leveled salt
• 2 packets of dry yeast
• ½ tsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

with grated potatoes

Peel the raw potatoes and then place them on the scales to weigh them. Then grate the peeled potatoes in a food processor or by hand. Pour the watery mashed potatoes into a sieve and collect the potato water in a bowl. It will take about 30 minutes for the water to drain away. Return the grated potatoes to a mixing bowl and discard the water from the other bowl, making sure that the potato starch from the bowl does not run out, as it will need to be added back to the potato mixture. Add all the remaining ingredients to the bowl and stir well. Pour into a greased dish and let rise in a warm place for 1 hour. Preheat the oven to 200°C (fan oven). Once the temperature is reached, bake the potato bread on the middle shelf for 1 hour. After baking, tip the bread out of the dish immediately and let cool in an uncovered oven covered with a kitchen towel.