Potato and Caraway Bread "Russian Bread"

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

Boil the diced potatoes until tender, then cool them down.

Mash the potatoes using a fork and then pass through a sieve to remove lumps.

Add 2/3 cup of the cooking water to the mashed potatoes and mix well.

In a bowl, mix the bread flour, wholemeal flour, caraway seeds, and salt together.

Add the instant dried yeast to the flour mixture and combine.

Rub in the butter until well distributed.

Add the potato mixture to the flour mixture and mix until a dough forms.

If the dough is dry, add water a little at a time until slightly sticky and soft.

Knead the dough on a bench for 10 minutes until smooth and elastic.

Form the dough into a ball, place it in a bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.

Turn the dough onto the bench, knock it back, and knead gently for 1-2 minutes.

Shape the dough into a loaf and place it on a floured baking sheet.

Cover and let rise in a warm place for 30-45 minutes until doubled in size.

Using a sharp knife, make diagonal slashes on the top of the loaf.

Bake in a preheated oven at 200 degrees Celsius for 30-35 minutes until golden and hollow sounding when tapped on the base.

Transfer to a wire rack to cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens