Potato Baguette

Soften the potatoes. In the meantime, stir the yeast, water and salt in a wide bowl. Finely grind the spelt and rye together with the spices. Stir through enough flour with the yeast water to make a soft dampfl. Let the dough rise with the lid closed until the potatoes are ready. Remove the peel from the potatoes and press them through a potato ricer to make the dampfl. Fold in the lukewarm mixture, melt the butter and stir into the dough while lukewarm. Add the remaining flour and knead the dough for about 10 minutes with the dough hook of the food processor. The dough should be smooth, elastic and still slightly sticky. Cover and let rise for 40-50 min until it has almost doubled in volume.

Grease a baking tray thoroughly, preheat the oven to 220 degrees, knead the dough on the lightly floured surface and divide in half. Roll each half into a smooth ball and shape it into a roll about 25 cm long. Place both dough rolls on the baking sheet and rise for about 6 min, covered with a dishcloth. Brush the breads with water or egg and place the pumpkin seeds in a pretty pattern or sprinkle over in a different way and press lightly until smooth. Score the breads with a sharp kitchen knife in the middle lengthwise about 1, 5 cm deep, because otherwise they tear up unevenly. Put the baking tray into the oven (center). After 10 minutes, turn the oven down to 200 degrees and bake for another 25 minutes,

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