Spelt potato bread

Ingredients for 2 servings:

• 600 g spelt flour, type 630
• 150 g spelt flour (wholemeal)
• 1 cube of yeast
• 250 ml buttermilk, lukewarm
• 1 ½ tsp sugar
• 500 g potatoes, cooked and peeled
• 25 g butter
• 2 tsp salt
• 1 tsp, leveled coriander powder
• 1 tsp, leveled caraway powder

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 40 minutes

Mix the flours and make a well in the center. Crumble in the yeast and mix with 5 tablespoons of buttermilk, sugar, and a little flour from the edge. Cover and let rise in a warm place for 15 minutes. Finely grate the potatoes. Knead into the pre-dough with the remaining ingredients. Let rest for another 30 minutes until it has increased in volume significantly. Knead the dough well and shape into two oval loaves. Cover and place on a baking tray lined with baking paper and let rise in a warm place for 30 minutes, then cut into two lengthwise. Preheat oven to 230°C (top/bottom heat) and bake on the bottom rack for 15 minutes, then reduce to 200°C and bake for another 45 minutes (tap the dough; if it sounds hollow, it’s good).