100% Rye Bread with Potatoes
Bread with a slightly sour flavour and dark colour. This bread very long retains freshness. It is because of potatoes. I would recommend adding sunflower seeds or a pinch of caraway seeds to the dough. It's my favourite rye bread.
- Makes 2 Small Loaves
- potatoes - 250g
- rye white flour - 600g
- sourdough starter - 400g (wholemeal rye)
- water - 225ml (lukewarm)
- sea salt - 1.5 tablespoon
- vegetable oil - 2 tablespoons
- Wash and peel potatoes. Cut potatoes into quarters and add them to the pot. Fill the pot with cold water, just enough to cover potatoes and add one tablespoon of salt. Cover the pot with a lid and bring water to boil, then cook for around 20 minutes on medium-high heat. Check potatoes for softness with a knife or a fork. If it goes through easy – they are done. Drain the potatoes and mash until smooth.
- Put the flour, salt, starter and water into a bowl with mashed potatoes. Mix well with your hands until it forms a soft, slightly sticky dough.
- Cover with a clean cloth and let it rest for 40 minutes.
- Grease two loaf pans with vegetable oil. Put the dough in the loaf pans (half the dough to each pan). Cover with a clean cloth and let it rise in a warm place. Leave it for about 2-3 hours, until doubled.
- Slash the top with a sharp knife and brush the water over the loafs.
- Preheat the oven to 210°C.
- Bake the breads 30-40 minutes, until golden and well risen. If the breads turns brown to quickly, lower the temperature.
- Once it’s done, remove from the oven and place on a wire rack to cool.