Hearty potato bread

Name: Hearty potato bread
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: -1
Ingredients: 200 g potatoes (e.g. floury cooking), salt; 1 cube (42 g) Yeast; 200 ml Milk; 1/2 TEASPOON Sugar; 200 g Maize starch; 150 g Buckwheat flour; 100 g Rice flour (health food store); 20 g gluten-free binding agent (e.g. biobin); 1/2 TEASPOON Caraway seeds

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: -1

200 g potatoes (e.g. floury cooking), salt
1 cube (42 g) Yeast
200 ml Milk
1/2 TEASPOON Sugar
200 g Maize starch
150 g Buckwheat flour
100 g Rice flour (health food store)
20 g gluten-free binding agent (e.g. biobin)
1/2 TEASPOON Caraway seeds

Directions

1
Peel and wash the potatoes and cook in salted water for about 25 minutes
2
Crumble the yeast, dissolve in lukewarm milk with sugar. Mix starch, whole flour and about 1 teaspoon salt. Press a depression in the middle. Add yeast milk and mix with some flour mixture from the rim. Cover the pre-dough and let it rise for about 20 minutes in a warm place
3
Drain the potatoes and press or mash them with a potato ricer. Leave to cool a little. Add 200 ml lukewarm water, binding agent and possibly caraway seeds to the pre-dough. Knead everything. Leave to rise for about 45 minutes
4
Knead the dough, form into a loaf. Leave to rise for a further 20 minutes on a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 45-55 minutes