This year you can buy a lot of different bread mixes backed in Weck-Flasks. Even our book stores sells them. When I studied the flasks there I realized that they charge ten Euro for 750g of flour, yeast, salt and some spices or seeds! Really, ten Euro? I mean, ok, the Weck flask would cost something about two Euro. But then there are still 8 Euro left for a little bit of flour.
Home again I grabbed an old juice flask and filled it with layers of wheat flour, rye flour and potatoe flakes. I used the organic instant mashed potatoes from Alnatura which consists only of dry potatoes flakes, salt and spices. Filling the flask took its time, so choosing one with a wide bottle neck would be better! The 500g of flour, potatoe flaks, yeast and salt cost me about 1,20 Euro and the flask was for free. And it is a nice present, even a last minute one, as long as you have the ingredients and a flask/glass with one litre volume at home.
Of course I test-baked the recipe, too! And I was surprised about the potatoey taste of the rolls, and I like their moist crumb and crisp crust very much, too. Maybe I should rethink my “no instant mash potatoe-rule” in favour for easy potato rolls!
yields 10 rolls
For the Present
- 350g flour Type 550
- 100g whole rye flour
- 50g potato flakes (I used the instant mashed potatoes form Alnatura)
- 1 g dried yeast
- 8g Salt
Add for baking
- 350g Water (evt. 10-20g more)
Fill the ingredients for the Present in layers into a glass / flask.
To bake the rolls, fill the dry ingredients into a bowl and add the water. Mix until well combined. The dough should be soft and a little bit sticky. If the flour can not be easily mixed in, add another 10-20g.
Proof at room temperature for about 10 – 12 hours.
In the morning transfer the dough on a floured counter and flatten it carefully to 2 cm thickness. Use a dough scrapper to cut it into 10 regular pieces.
Transfer to a paper lined baking tray and proof for 20 min. while the oven is heating up.
Put the tray with the rolls in the oven, throw a handful of ice cubes on the bottom of the oven and bake for 15 min on 250°C. Then open the oven a jar and switch to convection mode. Bake another 10 min on convection mode for a crisp crust.