Russian Potato Bread

READY IN: 2hrs 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease a baking sheet.
  • Peel and dice your potatoes, then boil them until they're tender. Reserve 2/3 cup of the potato water and discard the rest.
  • Mash and sieve the potatoes. (I personally just mashed the potatoes until there were no lumps and it turned out fine).
  • Combine the mashed potatoes and potato water. Let cool to lukewarm.
  • Meanwhile, combine the flours, yeast, seeds, and salt.
  • Rub the butter into the flour mixture.
  • Gradually work the potato gloop into the flour mixture using your hands if neccesary to form a soft dough.
  • Turn out onto a floured surface and knead 8-10 minutes. Add more flour as needed to keep your dough from sticking.
  • Place in a lightly oiled bowl, cover, and let rise for approximately 1 hour (or until doubled).
  • Punch down, then turn out onto a floured surface.
  • Knead gently for about a minute, then shape into a 7-inch oval loaf.
  • [NOTE - My 1 large loaf didn't cook all the way through. It might've just been my oven, but you may want to make two smaller loafs instead].
  • Place on the greased baking sheet and lightly sprinkle with whole wheat flour.
  • Cover and let rise 30 minutes.
  • While it's rising, preheat your oven to 400°F.
  • Using a serrated knife, slash 3-4 diagonal cuts into the top of your dough (criss-cross style).
  • Bake 25-30 minutes until golden.
  • Cool on a wire rack, or eat hot.
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