I love all kinds of potato bread, and after often baking my grandma's classic recipe, I came up with the idea of replacing some of the flour with wholemeal spelt flour. I was delighted with the result - it is not only particularly moist, but also wonderfully aromatic. This bread goes perfectly with both sweet and savory toppings, stays fresh for a long time and is also easy to prepare. Try it out and enjoy the special taste of homemade potato bread!
Cook in a large pot of lightly salted water until tender (about 20 minutes).Drain the potatoes well and leave to cool completely.
Either finely mash the cooled potatoes or press them through a potato ricer to obtain a smooth consistency.
Prepare yeast dough
Mix the wholemeal flour and wheat flour in a large bowl.
Mix the dry yeast into the flour. Add the salt and the cooled, mashed potatoes.
Gradually add the lukewarm oat milk to the flour and potato mixture and knead everything well until a smooth dough is formed. This can be done by hand or with a food processor for about 10 minutes.
The dough should be slightly sticky. If necessary, you can add a little more flour.
Place the dough in the baking tin and leave to rest
Lightly grease the loaf tin and carefully pour in the dough, then cover with cling film or a cloth.
Leave the dough to rise in a room-warm place for about 2 hours until it has roughly doubled in volume.
Bake bread
Preheat the oven to 200 °C top/bottom heat.
Place the potato bread in the preheated oven and bake for approx. 50 minutes until the crust is golden brown.
Allow to cool
Take the freshly baked bread out of the oven and carefully remove from the tin.
Leave to cool completely on a cake rack before cutting.
Notes
The potato bread is wonderfully moist and keeps well for several days. We often freeze it in slices so that you can always defrost a slice in the toaster. It tastes great with a vegan spread or jam.
Nutrition
Nutrition Facts
Wholemeal spelt potato bread
Amount per Serving
Calories
244
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.04
g
0
%
Cholesterol
0.2
mg
0
%
Sodium
25
mg
1
%
Potassium
232
mg
7
%
Carbohydrates
48
g
16
%
Fiber
6
g
25
%
Sugar
2
g
2
%
Protein
8
g
16
%
Vitamin A
50
IU
1
%
Vitamin C
9
mg
11
%
Calcium
42
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
