If you have left over boiled potatoes from dinner use it to bake this amazing moist and great tasting bread.
4 Potato Bread
8 boiled potatoes, mixed
6 dl milk (600ml)
50 grams of yeast
2 tsp salt
2 tbsp dark corn syrup
2 tsp bread spice (mix of anise, fennel, caraway)
2 dl rye flour (200ml)
14-15 dl (1400-1500ml) wheat flour
Crumble the fresh yeast into a bowl and add lukewarm milk (37 d C.). If you are using dry yeast, let it dissolve in warm milk min. 43 degrees C. Set aside for 10-15 minutes while the yeast dissolves.
Add golden salt, syrup, bread spice, mixed potatoes into the milk and yeast mixture. combine. Add rye flour and wheat flour a little at a time and combine until you have used almost all the flour. The dough should become smooth. Make sure you don't use too much flour as it will make the bread dry. Work the dough by hand for about 20 minutes or in a kitchen aid for about 10 minutes. When you feel that the dough is ok, cover the bowl with a kitchen towel and set aside to rise to double its size for about 40-60 minutes. Place the bowl in a warm place.
The dough is ready when it's slightly glossy. If you work the dough too little, the bread will turn out dense. One trick is to take a piece of dough between your thumb and index finger, pull finger apart, if the dough between your fingers are thin and elastic, you've worked it enough. Otherwise....work it more:-)
Sprinkle some flour onto work top and place the dough on top. Work the dough once again, this time, just a little bit, add extra flour if the dough is too sticky. Divide the dough into 4 equal sized pieces. Make large round loafs and place on an oven paper covered baking plate. Use a glass to make a whole in the middle of the bread. Sprinkle some flour on top. Leave and let rise for another 30 minutes.
Preheat the oven to 230 degrees C. Bake in the middle of the oven for about 15 minutes, until your bread has lots of colour. Let cool on an oven rack.