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.

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    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

    Preparation:1hour15min  ›  Cook:1hour  ›  Ready in:2hours15min 

    1. 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.
    2. 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.
    3. Lightly flour a work surface and scatter with half the sunflower seeds. Turn the dough out onto the flour mixture and knead well.
    4. Place dough in tin, cover and leave to rise in a warm place for about 15 minutes. Preheat oven to 200 degrees C.
    5. 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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