Potato bread

Delicious Recipe for Black Bread with Seeds and Potatoes

Preparation time: 30 minutes
Rising time: 1 hour and 30 minutes
Baking time: 40-45 minutes
Total: 2 hours and 15 minutes
Servings: 2 loaves

Welcome to the fascinating world of bread! Today, I will share with you a wonderful recipe for black bread with seeds and potatoes that will turn every meal into a feast. This bread is not only delicious but also packed with nutrients, bringing a touch of warmth and comfort in every bite. Perfect as an accompaniment to any dish, it is also a treat on its own, especially when served warm with a crispy crust!

The history of bread is closely tied to the culinary traditions of many cultures, serving as a staple food that has been made with love and dedication throughout the centuries. Potato bread, in particular, has been cherished for its soft texture and nourishing filling, and today I will show you how to make it at home.

Ingredients:

- 1200 g white flour (or a combination of white and whole wheat flour for a richer flavor)
- 3 teaspoons dry yeast (or 60 g fresh yeast)
- 3 medium potatoes, boiled and mashed
- 1 tablespoon salt
- 1 tablespoon sugar
- 500 ml lukewarm milk (for a richer taste, but can be replaced with water)
- 200 ml lukewarm water
- Seeds of your choice (e.g., sunflower seeds, sesame, flaxseed) for decoration

Step by step to perfect bread:

1. Preparing the potatoes: Start by peeling the potatoes and cutting them into cubes. Boil them in salted water until soft, then drain and let them cool slightly. Once warm, mash them with a fork until you achieve a smooth puree.

2. Mixing the dry ingredients: In a large bowl, combine the flour, dry yeast, sugar, and salt. It’s essential not to place the salt directly on the yeast, as salt can inhibit yeast activity. Mix the dry ingredients well to ensure even distribution of the yeast.

3. Adding the wet ingredients: Add the potato puree to the flour mixture, then gradually pour in the lukewarm milk while continuously mixing with your hands or a spatula. Once all the milk is incorporated, gradually add water, observing how the dough changes consistency. It’s important to adjust the amount of water based on how dry the flour is.

4. Kneading the dough: Begin kneading the dough with your hands until it becomes elastic and manageable. The dough should be pliable, not too stiff or too soft. If it sticks too much, you can add a little more flour.

5. Letting the dough rise: Cover the bowl with a clean towel and let it rise in a warm place for about an hour, or until the dough doubles in size. This is when the yeast works its magic and the dough becomes fluffy.

6. Shaping the loaves: Once the dough has risen, line two loaf pans with parchment paper or grease them with a little oil. Divide the dough into two equal parts and shape them into loaves on a floured surface. If desired, you can make shallow cuts on top with a knife for a decorative look.

7. Second rise: Place the loaves in the pans and let them rise for another 30 minutes. This step is important for a fluffy texture.

8. Preheating the oven: Meanwhile, preheat the oven to 180°C.

9. Baking the loaves: Bake the loaves in the oven for 40-45 minutes, or until they turn golden and a skewer inserted in the center comes out clean.

10. Cooling and serving: Once baked, remove the loaves from the oven and let them cool on a wire rack. Now, you can't resist breaking off a crispy corner to enjoy!

Serving suggestions: This bread pairs perfectly with salted butter, fresh cheese, or a spicy tomato sauce. You can also use it to accompany soups or stews, adding an extra layer of flavor to every meal.

Possible variations: You can experiment with different seeds in the dough or add herbs like rosemary or oregano for a unique flavor. You can also replace some of the flour with whole wheat flour for a healthier bread.

Nutritional benefits: Potato bread is rich in complex carbohydrates, providing long-lasting energy, while the seeds add protein, fiber, and essential fatty acids, contributing to a balanced diet.

Frequently asked questions:

- Can I use only water? Yes, you can replace the milk with water, but the bread will have a less rich flavor.
- Why is it important not to put salt directly on the yeast? Salt can inhibit yeast activity, which will affect the dough's rising.
- How do I know when the bread is baked? Test with a skewer: if it comes out clean, the bread is done!

Now that you have all the necessary information, all that's left is to get to work. Whether you make it for yourself or for loved ones, this black bread with seeds and potatoes will surely bring smiles to everyone’s faces! Enjoy every bite and savor the unmistakable aroma of fresh bread!