POTATO-RYE BREAD
This Potato-Rye Bread recipe offers a unique blend of textures and flavors, combining the earthy sweetness of potatoes with the hearty character of rye. The result is a comforting, old-fashioned loaf with a slightly tangy taste and a moist, tender crumb. This recipe uses a combination of mashed potatoes, cornmeal, and yeast to create a flavorful and satisfying bread, perfect for sandwiches or alongside a warm bowl of soup.
Ingredients
- 1 quart Potatoes, diced
- 3 cups Water
- 1/4 cup Salt
- 1 1/4 cups Cornmeal
- 2 tablespoons Fat (any kind, e.g., butter or vegetable oil)
- 1 cup Potatoes, riced or mashed (Quantity estimated (not specified in original recipe))
- 2 cups Flour (wheat)
- 1 tablespoon Sugar
- 1 cake Active dry yeast
- 1 cup Water, lukewarm
- 2 tablespoons Flour (wheat), for dusting (Quantity estimated (not specified in original recipe))
- 1 each Egg, diluted with water (Quantity estimated (not specified in original recipe))
Instructions
- 1Cook the diced potatoes in boiling water until tender. Strain, reserving the potato water. Measure and add enough additional water to the potato water to make 3 cups. Bring to a boil, add the salt, and very gradually add the cornmeal, stirring constantly for about 2 minutes until the mixture thickens.
- 2Remove the cornmeal mixture from the heat. Add the fat, the riced or mashed potatoes, and when cooled, add the flour, sugar, and yeast dissolved in the lukewarm water. Mix and knead to a stiff dough, adding wheat flour as needed to prevent sticking.
- 3Cover the dough and set aside in a warm place overnight, or until it has doubled in bulk.
- 4Shape the dough into four loaves and let them rise again.
- 5Preheat oven to 350°F (175°C). Glaze the loaves with the egg diluted with water before putting them in the oven. Bake for 1 hour or more, until well done.