Potato Bread

Potato Bread is a flavorful and moist bread with a delightful texture. The potato sourdough starter adds depth and complexity to the bread, while the combination of wheat flour, rye flour, and spelt flour provides a balanced and wholesome taste.

The addition of rosehip shells adds a unique twist to the bread, infusing it with a hint of floral and fruity flavors. Soaking the rosehip shells before adding them to the dough ensures that they contribute to the overall texture and flavor profile of the bread.

As the bread bakes, the enticing aroma of freshly baked bread will fill your kitchen, creating an inviting atmosphere. The crust will develop a beautiful golden color, and the interior will be soft and tender.

Makes 1 loaf

INGREDIENTS:

STEP 1 (Pre-Dough):

• 1 batch of potato sourdough starter
• 2 cups (250 g) wheat flour
• 1¾ oz (50 g) rosehip shells

STEP 2:

• ¾ cup (200 ml) water, room temperature
• ½ tbsp (10 g) salt
• ½ cup (50 g) finely ground rye flour
• 2 cups (200 g) spelt flour, sifted

POTATO SOURDOUGH:

• 2 medium sized potatoes, peeled
• 1 tsp honey
• 1 tbsp spelt flour, sifted

INSTRUCTIONS:

POTATO SOURDOUGH:

1. Mix the potatoes until they resemble gruel. Stir in the honey and spelt flour. Store the mixture in a jar with a tight-fitting lid. Stir in the mornings and evenings.
2. This sourdough usually takes a little longer to make than others, but it is definitely worth the extra time. It will take 5–7 days before it’s done. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) potato gruel and 1 tbsp spelt flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup.

STEP 1 (Pre-Dough):

1. In a large mixing bowl, combine the potato sourdough starter and wheat flour. Mix them together until well combined.
2. Place the mixture in the refrigerator and let it stand for about 8 hours.
3. In a separate bowl, soak the rosehip shells.

STEP 2:

1. Remove the pre-dough from the refrigerator and transfer it to a clean mixing bowl.
2. Add the water, salt, finely ground rye flour, sifted spelt flour, and drained rosehip shells to the pre-dough. Mix all the ingredients together until a dough forms.
3. Knead the dough well to ensure all the ingredients are thoroughly combined and the dough becomes smooth and elastic.
4. Shape the dough into a loaf and place it on a greased baking sheet.
5. Cover the dough with a cloth and let it rise in a warm place until it doubles in size. This may take a few hours, depending on the temperature and the activity of your sourdough starter.
6. Preheat the oven to 400°F (200°C).
7. Once the dough has doubled in size, bake the bread in the preheated oven for about 25 minutes, or until the crust turns golden brown and the bread sounds hollow when tapped on the bottom.
8. Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Enjoy a slice of freshly baked Potato Bread on its own, or use it as a base for sandwiches, toast, or as a side to accompany your favorite meals. This recipe yields one loaf, perfect for enjoying at breakfast, lunch, or dinner.

With its delicious flavor and comforting texture, Potato Bread is a versatile and satisfying choice that will surely become a favorite in your baking repertoire. Embrace the art of bread-making and experience the joy of homemade bread with this delightful recipe.