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Categories:
starchy potatoes fresh rosemary whole wheat bread flour flour baking powder salt sweet smoked paprika low-fat milk salt
Viewed: 64 - Published at: 6 years agoIngredients
- 1 1/2 lb starchy potatoes, peeled, 1/2 chopped if large, 1/2 grated and squeezed out
- 1 oz fresh rosemary, finely chopped
- 1 2/3 cups whole wheat bread flour
- 1 1/4 cup spelt flour
- 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 tsp sweet smoked paprika
- 2/3 cup low-fat milk
- None None sea salt, for sprinkling
Method
- Cook the chopped potatoes in boiling water for 20 mins. Drain, mash and cool.
- Reserve 2 tbsp rosemary and place the rest in a bowl with the flours, baking powder, salt, paprika, grated potatoes, mashed potatoes and milk. Knead with the dough hook of a mixer, then with your hands, until smooth.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured work surface, form the dough into a round loaf and transfer to the baking sheet. Score several times across the top with a sharp knife, then sprinkle with sea salt and the reserved rosemary. Bake for 50-55 mins, until a skewer comes out clean, covering with foil after 45 mins if the top is browning too quickly. Cool on a wire rack.
