A rustic yet dense and easily sliced sandwich bread with the soft texture a potato brings to the earthy spelt dough.
Course Bread
Cuisine Mediterranean
Keyword Spelt Potato Bread
Prep Time 30 minutesminutes
rising 1 hourhour30 minutesminutes
Total Time 2 hourshours
Servings 6servings
Equipment
parchment paper lined baking sheet
Ingredients
2tspYeast
2tspSugar
1tbspSalt
4cupsSpelt flour as needed
1 1/2cupsWater
1Potato very small
1tspOlive oil
Egg wash
1Egg
1tspWater
Instructions
Peel and chop the potato into small chunks. Place in a small saucepan and 1 1/2 cups of water. Bring to a boil, lower, cover and cook until potato chunks are soft. Cool and puree.
Measure 1 1/2 cup of potato puree (if there is not enough puree to equal 1 1/2 cups of liquid, just add a little more water). Place the potato water in a bowl. Sprinkle yeast and sugar on top. Let sit 5-minutes to form a foam.
Sprinkle in the salt and add a little flour. Stir. Slowly add flour and stir until it becomes difficult to stir. With your hands, begin to press added flour into the dough, adding more flour as needed until it forms a lovely plump ball.
In a clean bowl, pour olive oil to glaze the bowl. Place the dough ball in the oiled bowl, cover and let it sit in a warm (not hot) place to rise. It will rise in about one hour. A little longer in a cooler climate.
Once it rises, sprinkle a little flour on top, and punch it down. On a floured surface, roll and shape the dough the length and width desired for sandwich bread. Transfer to a baking sheet pan.
Preheat oven to 400
Make the egg wash by whisking the remaining egg with water. Brush the top of the dough with egg wash and let it sit 30-minutes to rise a little more, while the oven heats up.
Bake for 18 - 20 minutes, until golden brown on the top.
Notes
Toppings. Once the dough is brushed with egg wash, any topping, such as coarse salt, sesame seeds, poppy seeds or your favorite seed mix can be sprinkled on top.