Rustic Wheat - Rye - Potato Bread

[isi]

Hello
Today I will put a very nice bread recipe!
For lovers of dark bread this one can not escape!

Rustic Wheat - Rye - Potato Bread


2 boiled potatoes (I used 3 small cooked with the skin that were lost in the Fridge)
400 grams of wheat flour
200 grams rye flour
1 teaspoon salt
30 grams of fresh  Baker yeast
250 gr.handwarm Water
250gr Buttermilk
1 good handful of seeds to taste (I put sunflower / poppy / pumpkin)

Place the potatoes in the Thermomix and grinding at speed 5


Add all the ingredients minus the seeds and put in speed  for 3-4 minutes
Lacking one minute to the end of time put the seeds inside!

Put the dough in a greased Loaf of Bread (30cm)


Let rise for 45 minutes! - Note how it is done with warm water it rises very fast

Pre Heat the oven to 220 degrees and bake the Bread for 1 hour

Take the Bread of the  Form after 50 minutos  and put it back in the oven without it for 10 minutes!


WONDERFUL

[Thermomixer]

WONDERFUL - I agree - that looks one long loaf ?  What length is the tin?

Have you made foccacia with potato ? - lovely work again 

[isi]

Thank you for your kindness
I wrote over the third photo - 30cm

Hope you try this one!

[Thermomixer]

Thanks Isi - now that i have opened my eyes and put my glasses on I can see that !!!  - and I have the tin with lid too - thanks.

[cathy79]

How does having a lid on the tin help?  What difference does it make?  I've been using cake loaf tins, and happy with the results.  But would love to know what I should be doing.

[cookie1]

I have a couple of tins with lids CAthy. I like them because the bread is then square-some people, DD, don't like the big curve on their bread!!!!!!!!!!!! Actually I don't use the lids that often. I now have a selection of 5 bread tins and end up with all sorts of loaves.

Isi, once again this looks lovely. I think I will love it. As I don't have a 30cm tin I may try a half recipe, or just put it in 2 tins. Will photograph it and let you know how it goes.
I went and bought a 12.5kg bag of bakers flour this morning so I am ready to go. I seem to run out quickly even though there's only 3 of us eating it.

[gertbysea]

Isi you are driving me nuts with all your wonderful recipes.

Cathy 79 the lid on the bread tin is only theer to make it a square shape as for a sandwich loaf so If you wanted a round flat loaf you could put something heavy on top of a cake tin. It is all about getting a shape you want on the day.

Gretchen

[cathy79]

Well if it's purely for shape, I certainly won't bother with new tins.  Thanks for the info everyone!

[Thermomixer]

You can disguise the bread for the kids so that it looks like the plastic variety   

[cookie1]

I have this rising at the moment. More later................

[achookwoman]

Looks great isi,  I often put a bit of left over mashed potato in with the flour.  It gives a soft crumb.

[trudy]

Once again Isi it looks wonderful!!!!  You just keep them coming!!!!

[cookie1]

This was/is lovely Isi. Mine was a tiny bit sticky after it was cooked so I may not have cooked it quite long enough. I love the texture, even with only the 1 rising. I used a large 20cm tin and a small one.

[isi]

Oh cookie,
it really looks very yummiiii.
Thanks for your report and super foto!
The texture looks really great

  isi

[meganjane]

This looks great isi!

I've just ordered a lid for my tin from All About Bread, so will have to make this one. My tin is the 780g one, so I'll need to put some of this mixture into my smaller tin.
Can anyone tell me how much dough you usually use when you put a lid on your bread tin? I made a 800g (500g flour/300g water) loaf which rises well above my tin. I also have the tin for a 500g loaf, but no lid for that one.

Changed that from 500 water to 300!