Potato-Apple-Bread
very easy
25 mins
25 mins
Ingredients
- 250 g floury potatoes
- 250 g Wholemeal wheat flour
- 150–175 g Wheat flour (Type 550)
- 2 TEASPOONS Salt
- 25 g + some soft butter
- 100 ml Milk
- 1⁄2 Cubes (21 g) fresh yeast
- 1 (150 g; e.g. Boskop) small apple
- 100 g Pumpkin seeds
Directions
- 1
Wash the potatoes thoroughly and cook them with their skins in boiling water for about 20 minutes. Drain, rinse with cold water and let it evaporate a little. Peel and press them through a potato press while still hot. Add wholemeal flour, 150 g wheat flour (type 550), salt and 25 g butter.
- 2
Warm the milk and 100 ml of water lukewarm, crumble the yeast and dissolve in it. Add to the potato dough and knead to a smooth dough. Peel, quarter, core and roughly grate the apple. Knead 80 g pumpkin seeds evenly into the dough, if necessary add a little more flour.
- 3
Cover the dough and leave to rise for 1 hour.
- 4
Grease the box mould well. Shape the dough into an oblong loaf and add it, cover and let it rise for another 30 minutes. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Brush bread surface thinly with water, sprinkle with remaining pumpkin seeds (20 g) and bake for about 1 hour.
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