Potato bread & apple-onion spread

Louis Ramirez
5 1
295 mins
295 mins


Servings: -1
  • 1.7 kg large floury cooking potatoes, salt
  • 1/8 l Milk
  • 1 cube (42 g) fresh yeast
  • 1 TEASPOON sugar, about 500 g flour
  • baking paper
  • 100 g Hazelnut kernels
  • 3 medium-sized onions
  • 2 Garlic cloves
  • 1 (approx. 175 g) Apples
  • 6-7 tablespoons (15 g each) soft butter
  • 1 TEASPOON dried thyme
  • 11/2 TSP dried marjoram
  • 2 TEASPOONS Vegetable broth
  • 7-10 Tbsp salt, white pepper


  1. 1

    Peel and wash the potatoes. Boil half the potatoes in salted water for about 20 minutes. Drain and mash finely. Let cool down a little. Grate remaining potatoes finely

  2. 2

    Warm up the milk. Crumble yeast into it and dissolve it with sugar. Knead 500 g flour, yeast milk, 3 teaspoons salt, boiled and raw potatoes including the juice produced during grating into a firm dough (add some more flour if necessary). Cover the dough and let it rise in a warm place for about 40 minutes

  3. 3

    Knead dough again, cut in half and form into 2 loaves. Covered with baking paper and leave to rise for another 15 minutes. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 45 minutes. Let them cool down

  4. 4

    Finely chop the nuts in the universal chopper. Peel onions and garlic. Peel, quarter and core the apple. Coarsely chop everything separately

  5. 5

    Sauté onions and garlic in 3 tbsp. hot butter until translucent. Add apple, thyme and marjoram briefly. Add nuts and steam everything for 1-2 minutes while stirring. Remove from heat. Immediately stir in 6 tbsp. water, stock and 3-4 tbsp. butter in flakes until the butter has melted. Puree the spread and season to taste with salt and pepper. Cover and leave to stand in the fridge for at least 1 hour

Nutrition Facts

220 kcal
30 g
8 g
5 g