Technically this recipe requires potatoes boiled with skin on, then peeled and pressed through a potato ricer. However, I often use leftover mashed potatoes, with the same delicious result.
The oat and potato bread is:
- very easy to prepare
- nutritious, with plenty of fiber for a healthy gut flora
- filling; one slice goes a long way
- a great way to utilize leftover potatoes
Oat and Potato BreadCourse: Breakfast, BrunchCuisine: GermanDifficulty: Simple
A super easy bread recipe for a soft, fluffy yet nutritious homemade bread.
250 g / 8.8 oz potatoes (makes approx. 2 medium size potatoes)
350 g / 12.3 oz all-purpose flour
100 g / 3.5 oz old fashioned oat flakes + extra to sprinkle
1 packet active dry yeast
1 teaspoon salt
200 ml / 6.8 fl oz water, lukewarm
- Scrub the potatoes clean and boil, with the skin on, in lightly salted water until cooked. Peel and press through a potato ricer while still hot and set aside to cool down. Alternatively use leftover mashed potatoes.
- In a mixing bowl combine potatoes with flour and oat flakes. Create a small well in the middle and put yeast in it. Sprinkle salt around it.
- Pour in water, and using a mixer, fitted with dough hooks, knead until a smooth, elastic dough has formed, that no longer sticks to the sides of the bowl. Form the dough into a ball, cover the bowl with a clean dish towel and set aside to rise at room temperature for 1 hour. The dough should double its size.
- Transfer the dough onto a lightly floured workspace and briefly knead by hand. Form an oblong loaf and either put it on a baking tray, lined with parchment paper or put it in a greased loaf pan. Cover with a dish towel and let it rise again.
- Preheat the oven to 400F / 200C.
- Brush the top of the loaf with water, score it diagonally with a sharp knife, 3 – 4 times, and sprinkle with oat flakes. Bake for 45 minutes. Let cool down in the pan for about 10 minutes, then remove from the pan and let cool down completely on a cooling rack, before slicing.