Ingredients
250 g boiled potatoes (with peel!)
400 g wholemeal flour
100 g oat flakes
1 tsp salt
1 packet of dry yeast
2 Tbsp rapeseed oil
250 ml warm water
1 tsp dried thyme
1 - 2 Tbsp flour for kneading
1 egg yolk for brushing
Preparation
Boil the potatoes with the skin on, then let them cool well and then mash them roughly, but not too roughly, into a pulp.
In a large bowl, mix the mashed potatoes with the flour, the oat flakes, the salt, the dry yeast, the oil and the warm water, do not knead too much and let it rise for at least 4 hours at maximum room temperature.
Take the dough out of the bowl, dust it with a little flour and knead in the dried thyme...
...and divide the bread dough into two equal portions. Form both portions into a "strand" of the same length, ...
...Place on a baking tray covered with baking paper...
...and always intertwine the two strands alternately.
Whisk the egg yolk, spread it on the potato bread and then let it rise again in a warm place for about 1/2 hour.
Then bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 45 minutes.
Bon appetit!!!
[Translated from here.]
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