Russian Potato Bread

Potatoes peeled and diced 225g

Yeast 25g
Unbleached whiteead flour 350g
wholemeal bread flour 115g
Caraway seeds crushed ½ tsp
Salt 10ml
Butter 25g
Method
1. Lightly grease a baking sheet.
2. Add the potatoes to a pan of boiling water and cook until tender.
3. Drain and reserve 150ml of the cooking water. When I reaches a lukewarm
temperature mix in the yeast so that it dissolves.
4. Mash and sieve the potatoes and leave to cool.
5. Mix the flours, seeds and salt together in a large bowl.
6. Add the butter and rub in.
7. Mix the sieved potatoes and yeast water together and gradually work this into
the flour to form a soft dough.
8. Turn out on to a lightly floured work surface and knead the dough for 10
minutes until smooth and elastic.
9. Place in a lightly oiled bowl and cover. Leave in a warm place to rise.
10. Turn out onto a lightly floured surface and knock back. Knead gently for and
then shape into a plump oval loaf.
11. Place on the prepared baking sheet and sprinkle with a little wholemeal flour
mixed with caraway seeds.
12. Cover the dough with lightly oiled cling-film and leave to rise in a warm place
for about 30 minutes or until doubled in size.
13. Preheat the oven to 200°C
14. Using a sharp knife cut the top of the loaf into diamonds.
15. Bake for 30-35 minutes or until golden and sounding hollow when tapped on the
base.
16. Transfer to a wire rack to cool.