This potato bread may seem a bit unusual at first glance, but it is absolutely worth a try. It has a crunchy crust and is quite light and fluffy inside. Tastes great with self-made cream cheese, fruity jam, or aromatic ham. 🙂

Ingredients

  • 350 g cooked potatoes (from the previous day)
  • 300 g whole grain spelt flour
  • 100 g rye flour (type 1150)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon ground caraway
  • 1 tablespoon ground nutmeg
  • 1 teaspoon salt
  • 140 g active sourdough
  • 20 g yeast
  • about 30-50 ml lukewarm water

How to Make It

  • Mash the potatoes thoroughly. You want to have a mass without any chunks.
  • Add the spelt and rye flour and mix it.
  • Add the honey (or maple syrup), the caraway, the nutmeg, and the salt.
  • Add the active sourdough and mix it all.
  • Take about 20 ml of the lukewarm water and dissolve the yeast in it.
  • As you mix your dry ingredients, slowly pour the yeast water into the bowl.
  • Mix for 10-15 minutes. If necessary, add 10-20 ml of lukewarm water. Make sure that the dough is not too moist, though.
  • Cover the bowl and let the dough rest in a warm spot overnight (or at least 3-4 hours).
Baking with a Clay Pot
  • Soak the clay pot for a good 30 minutes.
  • Once the pot and the dough are ready, pour out the water, dry the pot, and fill the dough into the pot.
  • Take a sharp knife and make three diagonal cuts across the loaf. Sprinkle the loaf with a bit of water and a bit of flour. If you have a pot with a lid like I do, close the pot with the lid.
  • Put the pot into the oven and turn the oven on to 220° C. This is important as the pot needs to heat up slowly; putting the clay pot into a pre-heated oven can cause the clay to break.
  • Bake for 30-35 minutes, then take off the lid and bake for another 35-40 minutes.
  • Once the bread is done, turn off the oven and let the bread cool inside the oven.
Ready to go into the oven.
Baking the “Standard” Way
  • The next morning, grease a baking tin and pour the dough in. Let the dough rest for at least another hour.
  • Take a sharp knife and make three diagonal cuts across the loaf. Sprinkle the loaf with a bit of water and a bit of flour.
  • Preheat the oven to 220° C.
  • Bake the bread for 50-60 minutes.
  • Once the bread is done, turn off the oven and let the bread cool inside the oven.

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