Ingredients
Method
- 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
Potato bread sliced
