© ZDG / nigelcrane
Nutritional values per slice
Calories 177 kcal
carbohydrates 30 g
Protein 4 g
fat 4 g
Time to prepare:
Preparation time 20 minutes
Cooking/baking time 50 minutes
Draw/rest time 30 minutes
Cook the potatoes with the skin soft. Then pour off the water, let the potatoes cool down a little, peel them and mash them finely.
In the meantime, mix the ingredients for the yeast pre-batter in a bowl and let rise for 15 minutes. As soon as bubbles have formed and the volume has doubled, the pre-dough is ready.
For the flour mix, mix all ingredients in a bowl;
Mix both ingredients for the liquid mix.
Then knead the potatoes, the flour mix, the yeast pre-batter and the liquid mix in a mixing bowl with a hand mixer with kneading paddle for about 2 minutes.
Then let it rest for 15 minutes.
Preheat the oven to 220 ° C top/bottom heat and prepare a baking sheet lined with baking paper.
As soon as the resting time is over, dust the work surface with a little flour and knead the dough well with your hands.
Then shape into an oval shape (about 18 cm long), place the loaf on the baking sheet and lightly score the surface with a knife.
Then moisten the loaf with a little water and sprinkle with 1 tablespoon of sesame seeds and 1 tablespoon of sunflower seeds. Put the bread in the oven for 10 minutes.
Then take it out of the oven, brush the surface with soy milk, reduce the heat to 180 ° C and bake the bread for another 50 minutes.
Do the knock test: if the bottom sounds hollow when you knock, the bread is ready.
Let the potato bread cool down and enjoy.