Potato Bread

Rinse and steam the potatoes the day before.

Stir the yeast with the warm honey water, pour the flour mixture into the dough bowl form, add the liquid yeast and cover with a little bit of flour. Leave to warm for 15 minutes. In the meantime, remove the peel from the potatoes and grate finely.

Mix the yeast dough with sour cream, butter, potatoes and spices.

If the dough is too soft, add a little flour, if too firm, add a little sour cream. Let rise for 30 to 45 min, knead briefly and form two oblong loaves.

Place on a baking sheet lined with parchment paper, rise a little more, brush with egg milk and sprinkle with spices of your choice (sesame seeds, sunflower seeds or possibly cumin). Score lengthwise down the middle.

Put a mug of hot water in the oven. Bake at 180 to 200 degrees for 30 to 40 minutes.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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