Potato sourdough bread
A dish that starts with boiled potatoes in there skin and finishes with wheat flour. On the table in about 45 minutes.
contains gluten
Ingredients
US
Metric
- 5¼ oz boiled potatoes in there skin
- 12⅓ oz wheat flour
- 1¾ oz whole rye flour
- 11g salt
- 5¼ oz water
- 8⅞ oz sourdough
Steps
- Boil the potatoes
- Peel of the skin of the potatoes (let them cool down a bit)
- Stir all ingredients and knead them well.
- Let the dough rest for 5 hours in warm (25-30°C) conditions.
- Preheat the oven to 250°C.
- Bake for up to 10 minute with steam.
- Release the steam and turn the heat down to 220°C.
- Bake for another 35 minutes
Nutrition (estimated, per serving)
| Calories | 450 |
|---|---|
| Protein | 14.3 g |
| Fat | 2.0 g |
| Carbs | 92.2 g |
| Fiber | 3.9 g |
| Sodium | 1157 mg |
Source
based.cooking (community recipes, public domain) — unlicense