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🍽️ Crispy Potato Bread

550 kcal · 30 min · 4 servings

Ingredients

• 275 g rye flour (Type 997)
• 275 g wheat flour Type 550
• 1 tbsp dry sourdough starter
• 1 packet dry yeast
• 1 tsp sugar
• 150 g boiled potatoes (from the day before)
• 2 tsp salt
• 1 pinch freshly grated nutmeg
• 1 tsp crumbled marjoram (optional)
• 1 tbsp yeast flakes
• 200 ml vegetable broth
• flour (for the work surface)

Instructions

1. 1. Put both types of flour into a large bowl.
2. 2. Stir in the dried sourdough starter and the dry yeast.
3. 3. Add the sugar, salt, marjoram, grated nutmeg, and yeast flakes.
4. 4. Peel the potatoes and grate them finely.
5. 5. Add the grated potatoes to the flour mixture.
6. 6. Knead everything with the dough hooks of your hand mixer to form a firm dough.
7. 7. Pour in the broth and about 100 to 150 milliliters of lukewarm water.
8. 8. Cover the bowl.
9. 9. Let the dough rise in a warm place for 30 to 40 minutes.
10. 10. Knead the dough briefly again.
11. 11. Sprinkle some flour on a work surface.
12. 12. Shape the dough into an oblong loaf.
13. 13. Lightly brush a baking sheet with oil.
14. 14. Place the bread on the prepared baking sheet.
15. 15. Score the surface of the bread several times across, as desired.
16. 16. Cover the bread.
17. 17. Let it rise again for 30 minutes.
18. 18. Preheat the oven to 200 degrees Celsius.
19. 19. Bake the bread in the preheated oven for about 45 to 50 minutes until golden brown.

Nutrition per serving

• kcal: 550
• Protein: 17 g · Fett/Fat: 2 g · Carbs: 115 g