Mashed Potato Bread
September 22, 2015
I'm passionate about reducing food waste. Bread is a good way to use up leftover ingredients, including mashed potatoes, which are one of the most common kitchen leftovers.
5 dl (500 g) lukewarm water
2,5 dl (1 cup) mashed potatoes
1,5 tsp salt
50 g fresh yeast
1 dl (90 g) cooking oil
3 dl (160 g) barley flour
9 dl (590 g) fine, dark wheat flour (yeast bread wheat flour)
cooking oil
finger salt
Stir the mashed potatoes, salt, yeast and cooking oil into the lukewarm water. Gradually mix in the flour. Knead the dough for about 8 minutes until smooth.
Cover and leave to rise.
Turn the dough out onto a floured surface and knead it gently. Line a baking tray with a parchment paper and place the dough onto it. Flatten the dough with your hands.
Cover and leave to rise.
Poke the surface randomly with your fingers. Drizzle the top with cooking oil and pat some finger salt on it.
Preheat the oven to 200°C. Bake for 20 minutes.
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