Rosemary Potato Bread - cooking recipe

Ingredients

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

Preparation

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\u00b0F. 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.