Potato bread Recipe

Peel the potatoes, cut them into small cubes and cook until smooth. Drain the water into a separate bowl — we will need it to knead the dough. Mash the potatoes into purees, let them cool until warm (about 35-40°C). In 100 ml of warm potato broth, dissolve the sugar and yeast. Let it sit for 10-15 minutes until a fluffy "cap" appears (if it has not appeared — that is, the yeast does not work, it is better to take another one).

In a large bowl, mix both types of flour and salt. Add mashed potatoes, yeast mixture and vegetable oil. Start zela. Keep in mind that rye flour makes the dough quite sticky, so do not rush to add extra flour, otherwise the bread will come out "like a brick". It is better to massage your hands with oil and knead them for 7-10 minutes.

Form a ball out of the dough, put it in an oiled bowl, cover with a towel or food bag. Put it in a warm, wind-protected place for 1-1.5 hours. The dough should increase in volume twice. Knead the risen dough carefully. Form a round or oval loaf. Place on a parchment-lined baking sheet. You can make several cuts on top with a sharp knife — this way the bread will open more beautifully during baking. Cover with a towel and let it "rest" for another 30-40 minutes. Preheat the oven to 200°C. Before putting the bread in the oven, you can lightly spray water for the crust. Bake for 35-45 minutes before baking.