Potato Bread

For the potato bread, peel the potatoes, cut them into pieces and boil them with a tablespoon of salt. Then drain the potatoes and collect the water.

Steam the potatoes in a bowl and let the water cool down a bit. Add the yeast to 100 ml of the potato water and let it stand for 10 minutes.

Then add the yeast water and the oil to the potatoes. Next add the flour, the salt and the grains and seeds and knead everything for 10 to 15 minutes. The dough is rather moist but not sticky.

Cover the bowl with enem cloth and let rest for 1 hour. Transfer dough to a floured work surface and shape into as many rolls as you like, cut and let rise for another 30-60 minutes.

Meanwhile, preheat the oven to 190 degrees Celsius. Bake the rolls for about 30-40 minutes until golden brown and sound hollow when tapped at the bottom.

Preparation Tip:

Put a mold with water in the oven, so the crust on the potato bread will be even better.

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