As soon as the weather change from summer heat to autumn cold I long for hearty breads with whole grains. A great combination is whole grain, potato and walnuts. For our bread baking course I promised a moist whole grain bread and as I have the feeling that another bread without preferment will find some friends here I designed the recipe accordingly.
But the bread gains a lot if you allow the dough to rise over night in the fridge. It will not only will enhance the flavour, but also gives the bran a longer time to soak and gets softer. For a good soaking of the whole grain flour, using warm water and still warm potatoes helps to speed up this process during the first stage of dough preparation.
And if the dough gets the time it needs you will be rewarded with a whole grain bread with an soft and moist crumb. It pairs perfectly with cheese or honey!
Whole Grain Potato Bread with walnuts
yields 1 Bread of about 900g
- 225g starchy potatoes
- 100g Walnuts
- 75g whole rye flour
- 375g whole wheat flour
- 200g Water (40°C)
- 15g Butter
- 10g Honey
- 12g Salt
- 10g fresh yeast
Boil the potatoes until soft (15-25 min depending on their size). Peel them still warm and pass them through a potato ricer. If you have non, use a fork to mash them.
Roast the walnuts until golden in a pan. Set aside to cool.
Mix flour, water and potato mash and let rest for 30 min (autolysis). Add honey, butter salt and yeast and knead for 12 min with hands. The dough is still a bit sticky. Now knead in the walnuts.
Place the dough in an oiled container and let rise in the fridge for about 12– 16 hours. (Alternatively let it rise 1 hour at room temperature)
The next morning place the dough on a lightly floured counter. Flatten the dough a little bit and start to fold the dough in the middle. Repeat until a springy ball has formed. The seam should be clearly visible (in the picture below in the lower row, middle picture). Place it seam side down in a proofing basket or in a bowl lined with a well floured kitchen towel.
Proof for 1.5 hours.
In the meantime heat the oven together with a baking tray and a metal vessel for creating steam to 250°C.
Transfer the bread directly on the hot baking tray. Throw a handful of ice cubes into the hot metal vessel of the oven and bake for 10 min on 250°C. Then turn the temperature on 200°C and bake for another 35-40 min. 10 min before the end of baking, open the door shortly to release the steam.