Potato bread with various seeds


How I would like to be a more precise woman.
December has begun and with it the rapid approach towards Christmas; a respectable program would include an Advent calendar made up of recipes or a series of tutorials on the preparation of Christmas dishes or a compilation of proposals to combine the Christmas menu, carefully studied.
Well, I would say that I will disregard mine and, perhaps, your expectations too and I will limit myself to publications randomof what I like to prepare in this period, always on the wave of the moment or almost.

And I'll start with this potato bread loaded with seeds. I call it bread but in reality, as with pandolce, here there is nothing that has waited for the right leavening for hours and hours, here are dear old friends bicarbonate and ammonia which will make the dough swell making it soft.

This recipe was born from the collaboration with Nuova Terra and their project #weareGolosians: a correct lifestyle that does not give up taste! And this recipe is perfect for the idea of ​​#golosiano that I have, just add a little fresh cheese, ricotta or squacquerone and it becomes a dish fit for a king, accompanied by some vegetables of course. Have I convinced you?! What if I just told you that it's good, really good?!

Potato “bread” with real seeds

500 g of potatoes
90 g of butter
300 g of 0 flour
1 whole egg
1 egg yolk
20 g of pumpkin seeds
20 g of poppy seeds
20 g of flax seeds
20 g of hemp seeds
20 g of sunflower seeds
sale
black pepper
6 g cream of tartar
4 g of bicarbonate

Wash the potatoes and boil them in their skins in plenty of water. Once cooked, let them cool, then peel and mash them through a potato masher.
In a bowl, add the melted and cooled butter, the sifted flour, the yolk and the whole egg, the seeds, a pinch of pepper and salt to the mashed potatoes. Mix the mixture and finally add the cream of tartar and bicarbonate of soda, sifting them while continuing to knead.
On a pastry board, form a loaf and place it in a plumcake mold lined with baking paper.
Bake the bread for 50 minutes in a preheated oven at 180°. To check if it is cooked, test with a toothpick; if it comes out dry, the bread is cooked.
Leave to cool and bring to the table.


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