Bake potato bread is a wonderful way to give the bread a moist texture and a light, slightly sweet taste. Baked with dry yeast and soy yogurt without oil. This potato bread is wonderfully moist, aromatic and goes wonderfully with savory toppings.
Bake potato bread
I love this bread. It’s like biting down on sweet, starchy clouds. Best you eat one of my great spreads to it. For example, the red lentil spread is perfect.
Bake potato bread
Ingredients
- 300 g floury potatoes
- 600 g whole spelt flour
- 1 sachet dry yeast
- 100 g soy yogurt
- 200 ml lukewarm potato water
- 8 g salt
- water for cooking the potatoes
Instructions
- Peel the potatoes and boil them in water for between 30 and 40 minutes, depending on their size.
- Press the finished potatoes through a potato ricer. Then leave to cool slightly.
- In a large bowl, add the whole spelt flour.
- Stir in salt, dry yeast and soy yogurt.
- Pour the potato mixture on top and gradually add the lukewarm potato water. Knead everything well.
- Slide the mixture onto a kneading pad and knead again with your hands until a firm and homogeneous dough is formed. Add a little more flour if necessary. The dough should be able to separate well from the base.
- Cover and let rise in a bowl for about 45 minutes.
- Then knead everything again and fold the dough to create a tighter structure.
- Shape the dough into rounds. Then dust with type 630 flour and place in a proofing basket lined with a floured cloth.
- Cover and let rise again for about 30 – 45 minutes until the dough has increased significantly. The bread dough should be fluffy light at finger pressure.
- In the meantime, preheat the oven to 220 degrees celsius top and bottom heat.
- On a baking sheet with baking paper, carefully slide the bread dough.
- Flour all around again, then cover with a large ovenproof dish.
- Bake the bread at 220 degrees celsius top/bottom heat for 20 minutes. Then switch down to 200 degrees for another 20 minutes. And continue to bake at 190 degrees for 20 minutes. Total baking time 50 minutes. Remove the dish from the bread. Then bake open again for another 10 minutes.
Notes
Tip
When do I know when the bread is ready? This is very easy with the tapping method. Take the bread out of the oven and tap it on the back. If it sounds hollow, then the bread is done baking. It is best to wear an oven-proof glove when holding the bread, as it is very hot.
Interesting to know
There is nothing like a delicious homemade bread. My bread does not contain as much salt as a store-bought bread.
