Chestnut Potato Bread

Rating: 3.60 / 5.00 (5 Votes)

Total time: 45 min

For the predough:

For the main dough:


Let the baking ferment and the basic mixture dissolve in water, then add the flour and mix everything together well. Stand in a warm place in about 18 hours.

Add 4 well heaped tsp. fine sea salt, flour and sunflower seeds to the dampfl. Clean potatoes well, cut off with peel and grind to puree in a food processor, also add to the dampfl form. Mix the ingredients well. Melt the sea salt in the water and apple cider vinegar mixture and gradually add to the dough and knead. Finally, knead the dough heartily for about 10 minutes.

Stand dough repeatedly in a warm place for 1 to 1 1/2 hours until well risen. Then transfer to lightly greased baking pans and stand covered for 30- 40 min. As soon as the surface of the dough curls slightly, place the dough in the preheated oven together with a bowl of hot water.

Bake dough at 250 degrees , 20 min, then take out water, reduce temperature to 190 degrees, and bake bread for another hour. Turn off the stove and bread still 10 min in the oven.

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