Potato bread with spelt flour
- Put the yeast, sugar and 250 ml lukewarm water into the blender jug and leave to dissolve for 3 minutes/37 °C/speed setting 1. Add the potatoes, both types of flour, salt and agave syrup and work into a smooth dough using the knead button.
- Knead the dough thoroughly once more on a floured surface. Roll it into a ball, put it in a bowl and leave it to prove, covered, for 45 minutes. Knead the dough briefly once more, shape it into a loaf and place it on a baking tray covered with baking parchment. Cover and leave to prove for 30 minutes. Pre-heat the oven to 220 °C and bake the bread for 40 minutes.
It’s best to use floury potatoes for this recipe, as they contain more starch and fall apart more easily when kneaded.
Bon appétit with Monsieur Cuisine