Traditional Slovak Potato Bread

Method

1. Pour 150 ml of warm water into the bowl. Add 10 g of dry yeast and 1 teaspoon of sugar. Let the yeast activate for about 10 minutes. 100 g of peeled, boiled potatoes. The yeast has activated beautifully. 400 g of wheat flour. 2 teaspoons of salt. 100 g of wholemeal rye flour. 2 teaspoons of caraway seeds. 100 g of peeled, boiled potatoes. Add the activated yeast. Pour in the remaining 150 ml of warm water.
   ▶ watch in the video (0:31)
2. Knead the dough for 7–8 minutes. The well-kneaded dough does not stick. Sprinkle with flour. Let the dough rise in a warm place for 30–40 minutes. Gently knead the dough on a floured board. Shape the dough into a loaf and place it in a floured proofing basket. Cover it and let it rise in a warm place for 30–45 minutes. The indentation should spring back slowly when the dough is well risen.
   ▶ watch in the video (2:38)
3. Place the baking tray in the oven and preheat it. Moisten the loaf with water before baking.
   ▶ watch in the video (5:25)

4. Bake in a preheated oven

   15 minutes at 220°C, then 30 minutes at 190°C. If the crust becomes too dark during baking, cover it with foil. Immediately after baking, moisten the bread with water and let it cool. A hollow sound means the bread is well baked. Bread is a gift from God, and we treat it with respect. The crust is fragrant and crispy after baking. The bread is soft and springy in the middle.
   ▶ watch in the video (5:37)
5. The bread tastes great with lard or butter. Caraway seeds and potatoes give it the true taste and aroma of homemade bread. The bread is fragrant, delicious, and still soft on the second and third day.
   ▶ watch in the video (6:59)