Homemade potato bread

Too few ratings

Difficulty

Medium 👍
35
min.
Preparation
45
min.
Baking
90
min.
Resting

Ingredients

Servings:-1+
400 g floury potatoes
1 tbsp sourdough starter
1 tbsp olive oil
1 tbsp salt
1 tsp bread spice
42 g fresh yeast
125 g spelt flour
250 g flour
salt
flour (for dusting)
Metric
Imperial

Utensils

  • pot (large)
  • colander
  • potato ricer
  • bowl (large)
  • hand mixer with dough hook
  • plastic wrap
  • baking sheet
  • oven
  • baking dish

Nutrition per serving

Cal
1882
Protein
64g
Fat
20g
Carb
356g

Step 1/5

  • 400 floury potatoes
  • salt
  • pot (large)
  • colander
  • potato ricer
  • bowl (large)

Add potatoes to a large pot, cover with water, and season with salt. Let simmer for approx. 20 min., or until fork-tender. Reserve 125 ml /0.5 cup of the cooking water, then drain potatoes. Press the potatoes through a potato ricer into a large bowl. Add reserved cooking water and let cool.

Step 2/5

  • 1 tbsp sourdough starter
  • 1 tbsp olive oil
  • 1 tbsp salt
  • 1 tsp bread spice
  • 42 fresh yeast
  • 125 spelt flour
  • 250 flour
  • hand mixer with dough hook
  • plastic wrap

Add sourdough starter, olive oil, salt, bread spice, fresh yeast, spelt flour, and wheat flour and knead for approx. 10 min. Cover dough with plastic wrap and let rest for approx. 30 min.

Step 3/5

Fold each side of the dough towards the opposite side, and let rise for approx. 30 min. longer.

Step 4/5

  • flour (for dusting)
  • baking sheet

Repeat the folding process, then form dough into a loaf and transfer onto a floured baking sheet. Let rise for the last time approx. 30 min.

Step 5/5

  • oven
  • baking dish

Preheat oven to 230°C/450°F. Place a baking dish filled with water in the oven. Score loaf and bake for approx. 10 min. Reduce temperature to 210°C/410°F and remove the baking dish. Bake the potato bread for approx. 35 min. more. Remove from the oven and let cool down completely before slicing it. Enjoy!