Potato Wuzerl

Name: Potato Wuzerl
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2 Portionen
Ingredients: 400 g floury potatoes; 250 g Spelt flour; 250 g Wheat flour; 1 EL Fine crystal sugar; 1 TL Salt; 20 g fresh Yeast; 200 ml Water

Bread and Rolls

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Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This recipe for potato wuzerl is a hearty bread that is ideal as a side dish or snack. The potatoes make the bread particularly juicy and aromatic. With a preparation time of about 75 minutes and 2 servings, it is perfect for a cozy breakfast or as finger food for guests. The recipe is medium difficulty and is suitable for anyone who enjoys baking.

Ingredients (7 ingredients)

400 g floury potatoes
250 g Spelt flour
250 g Wheat flour
1 EL Fine crystal sugar
1 TL Salt
20 g fresh Yeast
200 ml Water

Preparation (5 steps)

Cook potatoes

Peel the potatoes, cut into bite-sized pieces and cook in boiling water until soft. Then press the still hot potatoes through the potato ricer.

Prepare flour mixture

Put 250 g spelt flour and 250 g wheat flour into the mixing bowl of the food processor. Add 1 tbsp fine crystal sugar, 1 tsp salt and 20 g fresh yeast.

Knead dough

Thermomix® Setting

5 min/Kneading speed

Add the lukewarm potatoes and 200 ml water and knead with the dough hook for 5 min./kneading setting to form a smooth dough.

5 min

Let the dough rest

Let the dough rest covered for 45 min.

Shape and bake dough

Preheat the oven to 230 °C convection heat. Briefly knead the dough on a floured work surface and divide into two pieces. Shape these into oblongs and then twist them. Place on a baguette tray or a baking tray lined with baking paper and bake for 15 to 18 min until golden brown.