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
• 450 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 to the flour mixture. Knead everything into a firm dough using a hand mixer while adding the broth. Let rise covered in a warm place for about 30 minutes.

2. 2.

   Grease a loaf pan (26 cm long) with oil. Briefly knead the dough again and pour it into the pan. Allow to rise 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.