As the rowing season has started again, I again have the need for having buns/bread regular in my kitchen, so I bring some lunch packs with me every Monday evening. Every Monday I go directly from work to the rowing club, where we will row a distance of 20 km, and here I have the need to eat some lunch packs, when I am sitting in the coxing seat.
This time I have baked the Kartoffel brød (Potato bread) from the bread book on cooking pot bread called "Det æltefri grydebrød".
Potato bread (Kartoffel brød): - 1 bread
- 150 g potatoes - boiled and mashed
- 5 g yeast
- 50 g sour dough - optional
- 350 g cold water
- 2 teaspoons salt
- 1 teaspoon sugar
- 25 g Nigella seeds
- 200 g wholemeal flour
- 300 g wheat flour
- Stir yeast, sour dough and water together in a big mixing bowl.
- Add in the mashed potatoes and Nigella seeds, stir well.
- Afterwards add the flours, salt and sugar and stir very well with a cooking spoon.
- Rise the dough to rise at room temperature overnight - minimum 12 hours.
- Take the dough out off the mixing bowl, move 1/3 of the dough in over the rest of the dough, keep repeating this process until you have a small size of the dough.
- Clean the mixing bowl for any dough leftovers.
- Glaze the dough bowl with oil.
- Place the dough again in a clean dough, let is rise again for 2 hours.
- Heat up the cast iron cooking pot (3 l) incl. lid on a rack in the lower part of the oven at 250°C (fan oven) for ½ hour.
- Remove the hot cast iron cooking from the oven, remove the lid. Cover the bottom of the cooking pot with oat flakes, as this will prevent the dough from sticking to firm to the surface.
- Place the dough in the hot cast iron cooking pot.
- Put the lid back on. Place the cooking pot in the lower part of the oven, let it bake at 250°C for 20 minutes.
- Remove the lid from the cast iron cooking pot, and let the bread bake at 225°C for another 15 minutes.
- Let the bread cool down, before you slice it.