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Roasted Potato and Caraway Seed Bread

Roasted Potato and Caraway Seed Bread

Adding roasted potatoes to the dough yields a bread with a tender crumb, yet the crust remains thick, chewy and crunchy. I do not favour adding commercial yeast to my sourdough breads but you can certainly speed up the process by adding a half a teaspoon of instant yeast. The addition of caraway seeds is optional but makes the bread very flavourful…

  • 200 grams baked, mashed potato
  • 500 grams sourdough starter
  • 200 grams of water at room temperature
  • 1 tbsp malt syrup
  • 300 grams sifted spelt flour
  • 150 grams bread flour
  • 100 grams whole rye flour
  • 1/2 tbsp salt
  • 1/2 tbsp caraway seeds (optional)

Mix all the ingredients by hand or in an electric mixer with the dough hook attachment, knead until you have a smooth and silky dough. Let it rise at room temperature until almost doubled in volume, fold and let it rise again, divide and shape the loaves.

You can let the loaves proof at room temperature and bake in an oven preheated to 450F or retard in the fridge overnight and bake the following day.

Roasted Potato and Caraway Seed Bread


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3 comments to Roasted Potato and Caraway Seed Bread

  • Ah, I see you probably do not use any commercial yeast for your sourdough starter. This potato bread looks fantastic, Megi! I love caraway and what a great combination. I love the bread holes…are they prominent in the bread even though you don’t refrigerate(retard) the dough? … would love to one day try it. When I get good at making sourdough:)

  • LindenTea

    Ellie, a very good friend of mine gave me this sourdough starter about 4 years ago and that’s the one I am using right now but just to experiment, I made my own sourdough starter about 2 months ago. I used this method: http://www.wildyeastblog.com/2007/07/13/raising-a-starter
    It works beautifully, I keep mine liquid, at 100% hydration. I have been making our bread at home for a long time, I retard almost all the doughs I make, especially for flavour but it’s not always necessary when using additional ingredients like spices, herbs, olives, nuts etc.

    I LOVE, LOVE, LOVE making bread with sourdough, please let me know if I can be of any help.

  • Megi, so sweet of you to let me know how you make the starter…I went on the WildYeast a few days ago and seen the procedure…I was scared to even attempt it…seemed like such a LONG process(and I am not usually put off by that). But, I know I just need to attempt it at least… would love to bake with it.
    I saw this potato and caraway bread, and the walnut one you have posted… would LOVE to make something like that.
    I have made the popular No-knead bread and added nuts to it and love it. But I do know the sourdough version does make a wonderful chewy and crusty bread…plus you get some good benefits from it. And I just LOVE how you use all sorts of flours and the bread doesn’t look dense. They just look beautiful to me!
    Thank you again for your help… You’ve been so kind.

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