Baking A Potato & Mustard Seed Loaf Using A Sourdough Starter

I have promised you more bread recipes that incorporate veggies and almost forgot about this promise. I make true on my word in today's blog when I show you how to turn potatoes into wholesome bread. To make it a little more interesting, I add mustard seeds and a little turmeric to the dough to add both flavour and colour to this very tasty loaf.

Start by boiling 2-3 large potatoes in lots of water with a little salt added.

Once the potatoes are cooked, drain the remaining water in a jug to add to the recipe later. Allow to cool.

Mash the potatoes. Do not add milk, butter or anything else to the mashed potatoes. Allow to cool.

Measure 4 cups (4 x 250 ml) white bread flour, 1,5 teaspoons (7,5 ml) salt and 1 tablespoon (12,5 ml) sugar in a large mixing bowl.

Add 1 teaspoon (5 ml) turmeric and 1 tablespoon (12,5 ml) mustard seeds.

Mix the dry ingredients well.
Option 1: If using Instant Dry Yeast, add a packet to the dry ingredients.

Use 1 cup (250 ml) of the lukewarm water that the potatoes were boiled in. Simply top up with tap water if you don't have enough water left. Add 50 ml cooking oil.
Option 2: If using Active Dry Yeast, add a packet to the potato water and sugar and allow to froth up.

Add 1 cup (250 ml) sourdough starter. Pour all of these into the mixing bowl.

Add 1 egg.

Now add 2 cups (500 ml) mashed potatoes.
Optional: If you are using leftover mashed potatoes that have already been seasoned, you may have to compromise on the amount of oil, salt, and liquids added to the recipe. Use your own discretion here.

Mix the ingredients well while bringing the dough together.

Knead on a floured surface for roughly 10 minutes.

Prepare a medium-sized bread pan with non-stick spray and coat the bottom with flour.

Put the dough in the tin, filling the corners.

Make deep slices in the top.

Cover with plastic and allow to rise in a warm dry place.

I do not want a shiny finish to my potato bread, but you may feel differently. If so, brush an egg over the risen dough right before popping it into the oven.

Bake in a preheated oven at 200 °C for roughly 40 minutes.

Allow to cool on a wire rack. (You will note that only one of the slices in my dough was deep enough. The others had closed during the rising stage of the dough).

If the hungry hordes in your house are willing to wait, you can serve the bread as soon as it is cool enough to slice without crumbling.

The hungry hordes in my house could not wait, but I wanted to show you how beautiful this bread is on the inside due to the use of turmeric, giving it that rich golden sheen. Half of this loaf had disappeared within 10 minutes of coming out of the oven! The toppings of choice? Honey with cheese!

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.

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Jy kan Tuinstories hier koop.
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