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Potato & rye bread

Potato & rye bread

Makes 4 loaves

By Pasi Petanen of Cafe Paci

2 medium-sized Desiree

potatoes

200g rye flour

12.5g fresh yeast or

6.5g dry yeast

550ml warm water

500g sourdough starter

100g molasses

50ml vegetable oil

26g salt

25g caraway seeds

400g rye flour

1.2kg bakers flour

Molasses Glaze

200g molasses

200g water

Day 1: Boil the potatoes in unsalted water until tender. Drain, reserving 500ml of the cooking water. Peel the potatoes, pass through a sieve, then mix with the potato cooking water.

Mix in 200g of rye flour cover with plastic wrap and leave at room temperature to ferment overnight.

Day 2: Mix fresh or dry yeast with the warm water. Add the potato starter from the previous day and the sourdough starter. Leave on bench for 30 minutes at room temperature.

Add molasses, vegetable oil, salt and caraway seeds into the mix, then mix in the rye flour and baker’s flour. Mix the dough for 8 minutes then cover over with plastic wrap and leave to rise at room temperature for 3 hours.

Place in the fridge for a further 3 hours.

Divide the dough into 4 batches of about 500g. Shape into loaves and place onto a baking paper-lined tray, cover with plastic wrap and leave in the fridge overnight to ferment.

Day 3: Take the loaves from the fridge. Let them proof at room temperature for 3-4 hours, until they double in size.

Meanwhile, for the Molasses Glaze mix the molasses and water in a saucepan, bring to the boil and allow to cool. The glaze can be made on any day and stored in the fridge.

Once proofed, heat oven to 250°C. Place loaves in the hot oven, reduce the temperature to 230°C and bake for 20 minutes, then reduce temperature to 150°C and bake for a further 10 minutes.

Remove loaves from oven, brush with molasses glaze and cool on wire racks

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