Sunflower Potato Bread
2 hours 15 minutes
Thanks to the potato, this grain-filled loaf is lovely and moist. It will slice best if it is left to cool completely overnight. Serve with margarine.
Lynn Lewis and Joachim Wahnschaffe
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Ingredients
Serves: 8
- 250g floury boiling potatoes
- 1 teaspoon salt
- 2 tablespoons sunflower oil
- 300g wholemeal flour
- 100g each of oatmeal and original rolled oats
- 2 tablespoons ground aniseed
- 1 tablespoon dry yeast
- 90g sunflower seeds
Directions
Preparation:1hour15min ›
Cook:1hour ›
Ready in:2hours15min
- Use a 30×11cm loaf tin. Grease the tin. Peel the potatoes; cut into quarters. Cook in boiling salted water until soft; drain. Place in a large bowl and mash well; stir in the oil. Cool completely.
- Add flour, oatmeal, rolled oats and aniseed to mashed potato. Sprinkle yeast over. Knead mixture into a smooth dough. Cover with a towel and leave to rise in a warm place for about 20 minutes.
- Lightly flour a work surface and scatter with half the sunflower seeds. Turn the dough out onto the flour mixture and knead well.
- Place dough in tin, cover and leave to rise in a warm place for about 15 minutes. Preheat oven to 200 degrees C.
- Brush dough with water and sprinkle remaining sunflower seeds on top. Bake the loaf on the lowest rung of the oven for about 1 hour. Remove from oven; cool for 20 minutes. Turn onto a wire rack to cool completely.
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