Rye Potato Bread

Ingredients for a loaf pan of 30cm length:

For the dampfl, finely grind the rye grains and stir them with the baking ferment powder, the water and the honey.

Cover the dampfl with a dish hangl and let it stand for at least 24 hours in a warm place of 24 degrees. Next, the fermentation should be clearly visible, that is, the Dampfl looks like light loose foam.

On the baking day, brush the potatoes under running water and soften them with the peel in 30 to 35 minutes.

Peel the cooked potatoes on the spot and press them through a potato press while still hot or grate them on a grater.

Mix the potato whites into the steamed potatoes.

Finely grind the wheat grains and add them with the soy flour, water, caraway seeds, salt and crushed marjoram to the dampfl form. Knead all the ingredients into a smooth dough.

Butter the dish, pour the dough into it and smooth it with a spatula.

Let the dough rise in a warm place until it has increased its volume by about 1/3, which takes 1 to 2 hours.

Preheat the oven to 200 °C.

Put the dough on the bottom shelf of the oven and bake the bread in a little bit for 50 minutes until it is golden brown. When the oven is turned off, let it rest for another 15 minutes.

Turn the rye-peanut bread out of the pan, spray the top with cold water and cool the bread on your cooling rack.

The bread should rest for 24 hours before cutting.

Geto

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