Spelt potato bread "Vital"

Ingredients for 1 servings:

• 350 g spelt flour type 1050
• 60 g mashed potato powder
• 30 g wheat bran
• 20 g olive oil
• 12 g salt
• 10 g sugar
• n. B. Caraway powder
• n. B. Coriander powder
• 1 packet of dry yeast
• 1 pack of sourdough
• 420 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 hours 25 minutes

Mix all the dry ingredients together in a bowl. Then add the olive oil and water and knead for about 8 minutes. Let the dough rise for 30 minutes and knead well again. In the meantime, soak a Roman pot in water and crumple a sheet of baking paper to make it flexible. Place the dough on the flour-dusted baking paper, shape it, and then lift it into the Roman pot. Trim the baking paper so that it has a border of about 5 cm all around and fits inside the lid. Let the dough rise for about 90 minutes at room temperature. Then dust with flour and place in a cold oven. Set the oven to 240 degrees Celsius (top/bottom heat), and after 30 minutes reduce the temperature to 200 degrees Celsius (400 degrees Fahrenheit). After another 30 minutes, remove the lid and brown the bread for about 10 minutes. Let it cool completely. The bread will then keep in the Roman pot for at least a week.