Potato Bread

Ingredients

• 300 g rye flour (Type 997)
• 300 g wheat flour type 550
• 2 tbsp dry sourdough starter
• 1 packet dry yeast
• 1 tsp sugar
• 200 g cooked potatoes (from the day before)
• 2 tsp salt
• 1 tsp rosemary
• 1 tsp Marjoram
• 1 tbsp nutritional yeast
• 350 ml vegetable broth
• oil (for greasing the pan)

Instructions

1. 1.

   Mix the two flours with the dry sourdough starter and dry yeast. Stir in sugar, salt, herbs, and nutritional yeast. Peel and grate the potatoes finely, then add them to the flour mixture. Knead everything with a hand mixer while adding the broth until a firm dough forms. Let rise covered in a warm place for about 30 minutes.

2. 2.

   On a lightly floured surface, knead the dough briefly by hand, shape into a loaf, place on a greased baking sheet, and let rise again for another 30 minutes. Preheat the oven to 200 °C. Brush the bread with water and bake in the preheated oven for about 50 minutes until golden brown.