For Christmas everyone likes to serve something special. Here at “Hefe und mehr” we are no exception and this includes bread, of course. This year I decided to go for an elegant variation of my favourite combination: nuts and potatoes. For the festive touch I combined walnuts, hazelnuts and pistachios. These nutty flavours are supported by hints of roasted malt and cacao – just enough to add a deepness to its aroma. The bread is risen by my favourite preferment: Sweet starter. And so the bread contains everything you need for a little flavour fire works – again a bread that needs nothing but a bit of butter as spread.
The December some haste away so quickly that I want to enjoy my Christmas with the family without distractions. And so I will be not be online during the holidays and answer comments and emails after Christmas.
I whish you all a peaceful and merry Christmas!
Potato bread with Walnuts, Haselnuts and Pistachios (Christmas 2016)
yields 2 Breads of 850g
- 240g sweet Starter
- 240g flour Type 550
- 120g Water
- sweet Starter
- 250g potato, mashed and cooled
- 600g flour Type 1050
- 350g Water (more if needed)
- 22g Salt
- 5g roastedmalt
- 5g cacao
- 80g Haselnuts
- 80g Walnuts
- 40g Pistachios
Mix the ingredients of the sweet starter and let it rise for 2-4 hours at 30°C until it doubles its volume.
Add all ingredients but the nuts into the mixing bowl. Knead for about 3 min at low speed, then 8 min on high speed until medium gluten development. Now add the nuts and knead for another 2 min
Ferment for 3 hours at 25°C.
Form two round breads and place them in brotforms with the seamside up.
Proof for 1-1.5 hours.
In the meantime heat the baking stone at 250°C.
Slash the breads and bake for 10 min at 250°C with steam. Then release the steam, reduce the temperature to 180°C and bake another 45 min.