Baking bread at home is not that hard – this easy Potato Bread with Rolled Oats is done in no time and tastes really great!
7 oz. (200g) potatoes (mealy), boiled
0.5 oz. (14g) fresh yeast
1 1/3 cups (320g) lukewarm water
14 oz. (400g) spelt flour (T630)
3.5 oz. (100g) spelt flour (T1050)
0.4 oz. (10g) salt
some rolled oats (optional)
1. Boil the potatoes (skin on) in some salted water until done, drain, peel, and weigh about 7 oz. (200g) into a bowl. Mash with a potato masher. If you got cooked potatoes from the day before you can use them as well.
2. Crumble the yeast and mix it with the lukewarm water – let sit for about 5 minutes so the yeast can bubble up a bit. Mix both flours with the salt in a large bowl, add the yeast water and knead with your kitchen machine (or with your hands) for about 2-3 minutes to get a smooth dough. Add the mashed potatoes and knead for another 3-4 minutes. If you do everything with your hands, add another 2-3 minutes of kneading to get the dough right. Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for about 4 hours.
3. Grease a loaf tin (about 10.6×5.1 inches / 27x13cm) lightly. Knock the air out of the dough, place it on a very well-floured workspace and shape it into a loaf, and place it inside the loaf tin. Brush the dough with some water, cover, and let rise another 20-25 minutes. Meanwhile, preheat the oven to 480°F (250°C). Place a heatproof bowl with water on the bottom of the oven. Make several cuts in the risen dough with a very sharp knife, sprinkle with some rolled oats and seeds if you like, and place in the center of the oven. Reduce the temperature to 450°F (230°C) and bake the bread for about 45-50 minutes. Check after 35 minutes. If the surface gets too dark, cover with aluminum foil and continue baking. Take the finished bread out of the oven, remove it from the pan and let cool on a wire rack.
Keywords: bread, potato, rolled oats, vegan, easy