This bread is heavily inspired by a German cooking blog. Usually I do not follow recipes that closely but rather figure them out by trial and error. Though this potato walnut bread did sound very interesting and was far from what I usually bake. So I had to try it.
This recipe is heavily inspired by Backstübchens recipe here.
I did some changes to the starter (no salt, no hot water) as well as using different flour types for the main dough as I wanted to go with rye flour for this bread.
Ingredients
Starter:
- 200g cooked potatoes
- 140g full seed rye flour
- 120g water
- 30g active starter
Main dough:
- starter
- 250g wheat bread flour
- 200g fine rye flour
- 280g water
- 16g salt
- 15g olive oil
- 100g walnuts
Instructions
Mix the starter together and let it rest for 12h.
Once done, mix all ingredients but the walnuts to a smooth dough. I went for a bit longer needing process than I usually do for my bread (7 minutes total). Afterward I folded in the walnuts with some stretch and folds.
As I used a lot of rye flour the dough was super sticky, and I was not able to shape it the usual way. I just tried to get it somewhat in form for the proofing basked (which I covered with double the amount of rice flour than usually, just to be sure…).
The taste was quite different from most other breads I made recently, though mostly due to the walnuts. However, I’m not sure if it was worth the effort. Especially the potatoes did not seem to make much difference while adding overhead to the process.
All in all the bread turned out fine. Though fine might not be good enough to go through the process again. Next time either go for a potato bread or for walnut bread.
