Potato Baguette

For the potato baguette, boil the potatoes until soft. Meanwhile, mix the yeast, water and salt. Finely grind the spelt and rye and mix with the spices. Mix enough flour with the yeast water to make a soft dampfl. Let the dough rise with the lid closed until the potatoes are ready.

Peel the potatoes and press them through a potato press to make the dampfl. Melt the butter and stir it into the dough while it is still lukewarm.

Add the remaining flour and knead the dough for about 10 minutes with the dough hook of the food processor.

The dough should be smooth, elastic and still slightly sticky. Cover and let rise for 40-50 minutes until it has pretty much doubled in volume.

Grease a baking sheet, preheat the oven to 220 degrees, knead the dough on the lightly floured surface and divide in half.

Roll each half into a smooth ball and shape it into a roll about 250 mm long. Place both dough rolls on the baking sheet and let rise, covered with a tea towel, for about 6 minutes.

Brush the breads with water or egg and sprinkle with pumpkin seeds and press down.

Score the breads with a pointed kitchen knife in the middle lengthwise about 1, 5 cm deep, so that they do not tear.

Put the baking tray into the oven (center). After 10 minutes of baking, turn the oven down to 200 degrees and bake the loaves for about 25 more minutes, until they are golden brown and sound hollow when tapped on the underside.

Potato baguette on a cake rack

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