🤖 Rezept und Bild mit KI erstellt, redaktionell geprüft · Mehr zur KI-Transparenz
Potato Bread
A German mixed-flour loaf baked all over the country: cooked potatoes, pressed through a ricer, go into the wheat and rye dough and make the crumb especially moist. Tradition has it that the loaf comes from a time when flour was expensive and potatoes were plentiful. It stays fresh for days and tastes hearty, like a farmhouse loaf.
Kochzeit
95 min
Portionen
12
Zutaten
9
Nährwerte
pro Portion176 kcal
Kalorien
5 g
Eiweiß
1 g
Fett
35 g
Kohlenhydrate
Zutaten
Für 12 Portionen
Zubereitung
- 1
Wash the floury potatoes and boil them in their skins in plenty of water until soft.
- 2
Drain the potatoes, peel them while still hot, press them through a potato ricer and leave them to cool to lukewarm.
- 3
Mix the wheat flour, the rye flour, the dried yeast, the salt and the sugar in a mixing bowl. Add the riced potatoes, the lukewarm water and the rapeseed oil and knead everything into a smooth dough.
- 4
Cover the dough and leave it to rise in a warm place until it has grown noticeably.
- 5
Knead the dough through briefly, shape it into a long loaf and set it on a baking tray lined with baking paper. Dust it with the wheat flour for dusting.
- 6
Cover the loaf and leave it to prove until it has visibly risen.
- 7
Preheat the oven to 230 °C top and bottom heat, standing an ovenproof dish of hot water on the oven floor as it heats.
- 8
Slash the loaf three times at an angle and start baking it on the middle shelf.
- 9
Turn the temperature down to 200 °C top and bottom heat and finish baking the loaf; it must sound hollow when you tap the base.
- 10
Leave the potato bread to cool on a rack before cutting into it.
