Potato Bread - cooking recipe

Ingredients

3 tbsp honey or corn syrup
1 cup active sourdough starter
1/4 cup active dry yeast
1 2/3 lbs potatoes, peeled, boiled and mashed
5 cups whole-grain flour
5 1/2 cups rye flour
2/3 cup fried onions
1 cup oatmeal
1/3 cup sunflower seeds
1/3 cup pumpkin seeds

Preparation

Combine honey or corn syrup, sourdough starter and yeast in a large bowl. Add pinch of salt. Stir in 2 1/2 cups lukewarm water, the mashed potatoes, 3 1/3 cups whole-grain flour, the rye flour and 4 tsp salt to make a sticky dough. Cover tightly with foil and leave overnight in the fridge to double in size.
Knead the remaining 1 2/3 cups whole-grain flour and the fried onions into the dough. Divide the dough into thirds and form 3 long loaves. Roll one loaf in oatmeal, one in sunflower seeds and one in pumpkin seeds.
Put the loaves on a baking tray lined with baking paper. Make slashes in the loaves, cover with a cloth and leave to rise in a warm place for 1 hour.
Preheat oven to 425\u00b0F. Bake bread for about 20 minutes. When cooked, leave to cool on a wire rack.