Sourdough Spelt potato bread
Eat Whole 2 Thrive @EatWhole2Thrive
This dough is wetter than those without adding mashed potatoes making the final bread moisture than my other sourdough Spelt bread.
Sourdough Spelt potato bread
This dough is wetter than those without adding mashed potatoes making the final bread moisture than my other sourdough Spelt bread.
Cooking Instructions
- 1
Mix all ingredients together by hand or using a mixer. Be intuitive on bread making. Add water until dough become smooth.
- 2
Shape into two balls and place them on a proofing bowl/basket or oiled baking pan and allow them to rise for anywhere between 6-8 hours.
- 3
Bake at 400F with water bath underneath for 35 minutes
Cooksnaps
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Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!
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