Potato Bread with Wild Garlic Butter
Total Time3 hours hrs 20 minutes mins
Servings: 4 people
Potato bread, homemade:
- 200 g Jacket potatoes from the previous day, mashed
- 300 g Wholemeal rye flour
- 100 g Wheat flour, type 550, strong for baking
- 7 g Dry yeast [sachets]
- 0,2 L Water [cup], warm
- 5 tbsp Sourdough, 3-day approach
- 1 pinch Rock salt
- 1 pinch Oregano (wild marjoram) spice
- 1 pinch Nutmeg
- 1 pinch Caraway seeds
Wild Garlic butter:
- 5 Wild garlic leaves
- 50 g Butter
- 1 pinch Sweet paprika
- 1 pinch Rock salt
- 1 pinch Pepper
- 1 tsp Lemon juice
Potato bread:
Pre-cook the potatoes, peel them and let them cool down. Slightly cut the potatoes and mash them with the masher. Sift the flour into a bowl and mix it with the yeast, water and sourdough mixture. Finally season appropriately.
Let the dough rest and knead:
Wild Garlic butter:
Cut the ice-cold butter into slices, cover a piece of each with wild garlic, paprika, salt, pepper and lemon juice and then layer all of them on top of each other and lightly press together to form a block. With a kitchen knife heated in hot water, cut straight edges so that you can see the structure. Prepare portioned portions on a plate and place in a cool place until serving.
Serving: 100g | Calories: 466kcal | Carbohydrates: 11.6g | Protein: 3.5g | Fat: 45.5g