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Potato bread

Our first potato sourdough bread ever. Really delicious flavour and soft dough.

Preparation time 8 hours .. Rising 90-120 minutes .. Baking 25 minutes

INGREDIENTS .. 1 bread

Stap 2

  • 200 ml lukewarm water
  • 10 g fine sea salt
  • 50 g finely ground rye flour
  • 200 g spelt flour, sieved


Stir the yeast and flour together and leave it for about 8 hours in a cool place.

Let the rose-hip peels in a separate bowl weeks.


Put the dough to room temperature and add the above ingredients together with the leaked rosehip peels.

Knead the dough thoroughly and shape into a loaf. Place on a buttered baking tray and leave it under a cloth rise until twice as large. This may take several hours to complete.

Bake about 25 minutes at 392°F.

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