2 cups strong unbleached white bread flour
1 cup spelt/wholemeal flour
1 medium potato
½ cup milk
¼ cup water
1 tbs butter
2 tsp yeast
1 tsp sugar
1 tsp salt
oil/little butter for greasing.
- Peel the potato and chop into small pieces. Place in a small pan, covered with water and bring to the boil. Turn to a simmer and cook for 20-30 mins until fork-tender.
- In the meantime, warm the milk and water in a small pan until luke-warm. Remove from the heat and add the yeast and sugar. Stir well and set-aside until the yeast starts to froth.
- Now, in a large mixing bowl, sift the flours together with the salt.
- Place the yeast-liquid and boiled potato, along with the butter in a small food-processor or blender and blend briefly until smooth. Stir this mixture into the flour until the dough starts to come together.
- Empty the dough out onto a floured work surface with more flour to had. The dough will be quite tacky, but adding as little extra flour as possible start to kneed. Continue for 5 minutes to kneed vigurously resisting adding much flour, only as much as makes it possible to work with.
- Place in a pre-oiled mixing bowl and cover with cling film. Set aside in a warm, draft-free place for about 1 ½ hrs, or until the dough has doubled in size.
- Now grease the sandwich tin you are planning to use. Turn the dough out onto your counter with a little flour and kneed briefly then shape into a small loaf.
- Place the dough in your tin, cover with the cling film and let rise another hour, or until the dough has doubled in size again.
- In the meantime, preheat your oven to 350 degrees.
- When the dough is ready, place in the middle of the oven and bake for 40-45 minutes. The bread will be done when it sounds hollow when inverted and tapped on the bottom.
- Empty out onto a wire rack or something that allows air to circulate underneath the bread. Let cool completely before slicing.