Here’s a reason to not toss the last few uneaten potatoes from dinner. Instead, use them the day after in this potato bread, that works great as a dinner side or as sandwich bread for lunch.
Vegan Potato Bread
- 2 cups (400 ml) lukewarm water
- 25 g fresh yeast OR 1 package dry yeast
- 1 tsp salt
- 1 1/2 cup (200 g) boiled potatoes, cold and mashed with a fork
- 3 cups (380 g) Spelt flour
- 1 1/2 cup (180 g) All Purpose flour
In a large bowl or Kitchen Aid, mix water and yeast.
Add potatoes, flours and salt and mix till fully incorporated. If you use a Kitchen Aid, start with the paddle, then switch to the dough hook when everything is combined.
Kneed the dough for about 4-5 min with the dough hook on medium speed. If you use your hands, turn the dough out on the table and kneed for about 6-7 min. Add flour as needed but don’t add too much. You want the dough to be slightly sticky when you are done.
For first rise, shape the dough to a large ball and place it in a large bowl. Cover tightly with plastic wrap. Place the bowl somewhere warm, like close to a window, and let it rise for 1 hour.
To check if it’s done, poke the dough with a finger. If the dough “springs back” when you take your finger away, its ready!
Prepare an oven tray with paper or nonstick mat. Turn the dough out on the table again, and without punching out too much air out of the dough, shape it into 3 logs.
Let the breads rise again, this time covered with a piece of fabric or kitchen towel. Leave it in the warm spot again for 30 min. Turn the oven to 400 degrees.
When second rise is done, bake breads in the middle of the oven for 22-25 min. Rotate halfway. To check if they are done, tap on them with a finger. If they sound hollow, they are done. Cool on rack.