Home-baked bread
very easy
150 mins
150 mins
Ingredients
- 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
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
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
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
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
waiting time approx. 13 hours
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