Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, sourdough spelt potato bread. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Sourdough Spelt potato bread is only one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Sourdough Spelt potato bread is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook sourdough spelt potato bread using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Sourdough Spelt potato bread:
- Get 2 cups Organic Spelt flour
- Take 1 cup Organic White flour
- Prepare 1 cup mashed potatoes
- Take 1 cup sourdough starter
- Make ready 1 Tsp grape molasses
- Get 1 pinch salt
- Get ~1 cup of chilled boiling water
Potato sourdough starter produces a milder sourdough bread than the stronger rye or wheat starters. This starter is also inexpensive to make, using only three medium potatoes. The bread flour can be replaced with all-purpose, wheat, or rye flour, making it a flexible recipe that can be pulled together easily. This is the best sourdough bread ever.
Instructions to make Sourdough Spelt potato bread:
- Mix all ingredients together by hand or using a mixer. Be intuitive on bread making. Add water until dough become smooth.
- 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.
- Bake at 400F with water bath underneath for 35 minutes
So glad i found your recipe. i bought organic sprouted spelt flour and the bread turned out divine! Thanks for sharing this great recipe. Sourdough Potato Bread has great flavour, a moist, open crumb, and a wonderfully chewy crust. Inspired by an Italian recipe, I make it with my easy no-knead, overnight method which produces a sensational loaf of bread. Wonderful eaten just as it is, spread with butter, in robust sandwiches, to accompany soups or with antipasti.
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