Peppered Potato Bread
April 28, 2015
This bread is my way to use up leftover potatoes and make something delicious out of them. Dill and black pepper give a nice twist to the bread, but you can make the dough without them if you wish to do so. On the other hand, the bread is not overpowered with the taste of dill and pepper. You might want to season the dough even more.1 big loaf
2 boiled floury potatoes
5 dl (500 g) water
50 g fresh yeast
1,5 tsp salt
2 tsp dried dill
0,5 tsp black pepper
11 dl (700 g) wheat flour
Grate the potatoes into the lukewarm water. Stir the yeast and salt into the water. Add dill and black pepper. Gradually mix in the flour. Knead the dough for about 10 minutes, adding more flour as necessary, until the dough is smooth and bouncy.
Cover with a tea towel and let the dough rise at room temperature about 30 minutes.
Turn the dough out onto a generously floured surface and knead until the dough is smooth and bouncy again. Form the dough into a large loaf. Line a baking tray with parchment paper and place the bread on it. Cover and leave to rise for about 30 minutes. Sprinkle a little flour on top of the loaf and slash the dough with a sharp knife.
Preheat the oven to 200°C. Bake for 30–40 minutes.
Grate the potatoes into the lukewarm water. Stir the yeast and salt into the water. Add dill and black pepper. Gradually mix in the flour. Knead the dough for about 10 minutes, adding more flour as necessary, until the dough is smooth and bouncy.
Cover with a tea towel and let the dough rise at room temperature about 30 minutes.
Turn the dough out onto a generously floured surface and knead until the dough is smooth and bouncy again. Form the dough into a large loaf. Line a baking tray with parchment paper and place the bread on it. Cover and leave to rise for about 30 minutes. Sprinkle a little flour on top of the loaf and slash the dough with a sharp knife.
Preheat the oven to 200°C. Bake for 30–40 minutes.
Let cool on a wire rack.
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