Potato Bread
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Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
Ingredients
for
- Ingredients
- 300 grams Rye flour (Type 997)
- 300 grams all-purpose flour
- 2 Tbsps Dry sourdough starter
- 1 packet Dry yeast
- 1 tsp sugar
- 200 grams cooked and cooled potatoes
- 2 tsps salt
- 1 tsp rosemary
- 1 tsp marjoram
- 1 Tbsp Nutritional yeast
- 450 milliliters Vegetable broth
- vegetable oil (for greasing the loaf pan)
Preparation steps
1.
Combine the two flours, sourdough starter, yeast, sugar, salt, herbs and nutritional yeast flakes in a large bowl. Peel the potatoes, finely grate and stir into the flour mixture. Add the vegetable broth and knead with the dough hook attachment of an electric mixer until a smooth, firm dough is formed. Cover and let rise in a warm place for about 30 minutes.
2.
Grease a loaf pan with vegetable oil. Knead the dough briefly and place into the prepared pan. Cover and let rise for another 30 minutes. Preheat the oven to 200°C (approximately 400°F). Brush the top of the dough with water and bake for 50 minutes, until golden brown. Remove from the oven and cool slightly before turning the bread out of the loaf pan. Cool completely on a wire rack.
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