Apple-Oregano Bread
Breadtime: Apple-oregano breads with leeks! The hearty whole‑grain loaves topped with creamy potato spread evoke memories of farm holidays.
Ingredients
- 300 g waxy potatoes
- 4 stems oregano
- 70 g small leek stalk (1 small leek)
- 150 g apples (1 apple)
- 1 tsp germ oil
- Salt
- Pepper
- 100 g spelt whole‑grain bread (2 slices)
Instructions
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1.
Wash the potatoes and boil them with skins on for 20–30 minutes, depending on size.
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2.
Rinse the oregano, shake dry, pluck the leaves, set aside a few, and finely chop the rest.
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3.
Cut the leek lengthwise in half, wash, trim, and slice into about 1 cm wide strips (only the pale part).
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4.
Wash the apple, pat dry, cut it into roughly 1 cm thick rings around the core. Dice the apple slices finely.
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5.
Heat oil in a non‑stick pan. Add the leeks and steam covered over low heat for about 6 minutes.
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6.
Add the diced apples and chopped oregano and cook together for 1 minute. Season with salt and pepper.
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7.
Drain the potatoes, rinse under cold water to stop cooking, peel, and press them while still warm into a bowl using a potato masher or press.
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8.
Stir in the leeks and apple mixture well, season again, let cool slightly. Spread the mixture onto the bread slices, garnish with oregano leaves, and serve.
