Home-baked bread

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
3 5
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 3
  • 750 g floury potatoes
  • 7-10 Tbsp Salt
  • 3 TABLESPOONS Sugar beet syrup
  • 1 sachet (150 g) Natural sourdough
  • 1 cube (42 g) Yeast
  • 600 g Wheat flour (Type 550)
  • 650 g Rye flour (Type 1150)
  • 100 g Roasted onions
  • 50 g crunchy oats
  • 50 g Sunflower seeds
  • 50 g Pumpkin seeds
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Drain, let it evaporate briefly and mash it finely with a potato masher. Let cool down lukewarm

  2. 2

    Stir sugar beet syrup, sourdough and yeast until smooth. Knead 600 ml lukewarm water, potatoes, 400 g wheat flour, rye flour and 4 teaspoons salt to a smooth dough (dough is very sticky.) Pour dough into a bowl twice as big, close tightly with foil and leave to rise in the fridge overnight

  3. 3

    Knead 200 g wheat flour and fried onions into the soft dough. Divide the dough into thirds and form 3 long loaves of bread. Roll each in oat flakes, sunflower seeds or pumpkin seeds. Turn the loaves onto a baking tray lined with baking paper. Cut the surface several times, cover and leave to rise in a warm place for about 1 hour

  4. 4

    Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 20 minutes. Let them cool down

  5. 5

    waiting time approx. 13 hours