Zubereitung

1. 1

   Mash the cooked and cooled floury potatoes finely or press them through a potato ricer.

2. 2

   Mix the wheat flour with the dried yeast, the salt, the sugar and the whole caraway seeds in a bowl.

3. 3

   Add the potatoes, the lukewarm water and the rapeseed oil and knead everything into a smooth, slightly sticky dough.

4. 4

   Cover the dough and leave it to rise in a warm place until it has visibly grown.

5. 5

   Grease a small loaf tin about 20 cm long, fill in the dough, smooth the top and leave it to rise again, covered.

6. 6

   Preheat the airfryer to 180 °C. Potato dough will not take more, because otherwise the outside turns dark before the crumb is done.

7. 7

   Stand the tin in the middle of the basket, in a single layer with space from the wall and the heating element, and do not stack anything on top; two tins will not fit side by side, so bake one after the other. Bake at 180 °C.

8. 8

   Carry on baking at 180 °C until the bread is golden rather than dark and sounds hollow when you tap the base. Do not turn it, as the soft dough is sitting in the tin and would collapse if tipped out.

9. 9

   Turn the bread out of the tin, leave it to cool on a rack and only then cut it into slices.