Oat and Potato Bread

READY IN: 3hrs 40mins
YIELD: 3 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook potato in enough water to cover.
  • Drain, retaining the water.
  • Measure 140 ml of potato water into a small bowl and set aside to cool to lukewarm. Don't discard the rest of the potato water - to this add the oats to soften.
  • Mash the potato well with a little of the milk.
  • When the potato water in the small bowl has cooled to lukewarm, add the yeast. Set this aside until it has a good frothy "head".
  • Mix remainder of milk and oil together.
  • Sift flour and salt into large bowl and make a well in centre.
  • Add the milk and oil, the mashed potato, frothy yeast, and the softened oats.
  • Mix well and knead until smooth and elastic - more flour may be needed but try to keep the dough as soft as possible.
  • Set aside to rise until double in size.
  • Knock back and knead very lightly.
  • Allow to rise a further 30 minutes and then divide into three and form into cob loaves.
  • Glaze with beaten egg and sprinkle with your choice of topping. I use either sesame seeds, poppy seeds or oats.
  • Bake 220 celsius for about 40 minutes.
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