Bread with potatoes

From coarse flour, you can bake delicious yeast bread with the addition of potato mass.

Ingredients

• Vegetable oil
• Potatoes (peeled and diced) - 250 g
• Dry yeast, fast-acting - 6 g
• Wheat flour - 350 g (3 cups)
• Coarse flour - 120 g
• Caraway seeds (ground) - 1/2 tsp
• Salt - 2 tsp
• Butter (diced) - 25 g (2 tbsp. L.)

Directions

1. Lightly grease a baking sheet with vegetable oil. Boil potatoes in lightly salted water until soft. Drain the water from the potatoes, reserve 150 g in a glass. Mash the potatoes with a potato grinder to a puree state and leave to cool at room temperature.
2. Combine both flour, yeast, cumin and salt in a bowl. Add butter to the dry mass, mix with your hands until smooth.
3. Put the mashed potatoes in a bowl and pour over the reserved water in which the potatoes were boiled, mix. Gradually introduce this mass into the flour and knead into a homogeneous dough (knead for about 8-10 minutes).
4. Put the formed dough in a bowl, lightly grease with vegetable oil, cover with a towel or cling film and leave to rise at room temperature for about 1 hour (the dough should double in volume).
5. Slightly crush the matched dough on a floured surface and form an oval layer, about 18 cm long. Transfer the formed dough to a prepared baking sheet and lightly dust the product with flour. Cover with foil again and put in a warm place for 30 minutes until the dough doubles.
6. In the meantime, turn on the oven to preheat to 200 degrees. Make several cuts on the workpiece with a knife so that the bread does not break during baking. Place the baking sheet in the oven and bake until tender, about 30-35 minutes. Cool the finished bread at room temperature.