|
Whole wheat bun
|
|
Potato bread
|
- 200 GRAM WHITE FLOUR
- 250 GRAM WHOLE WHEAT FLOUR
- 50 GRAM OAT FLAKES
- 2 TSP SALT
- 2 TBSP SESAME SEEDS
- 1 TBSP PUMPKIN SEEDS
- 300 GRAM MILK
- 3 TBSP OIL
- 2 TSP YEAST
|
|
- 150 GRAM WHITE FLOUR
- 150 GRAM WHOLE WHEAT FLOUR
- 2 POTATOES, cooked
- 2 TSP SALT
- 2 TSP YEAST
- 1 EGG
- 50 GRAM BUTTER, soft
- 300 GRAM MILK
|
Mix all ingredients and knead for 10 minutes; let
the dough rise half an hour. Now shape 10 buns, allow them to rise two
hours at room temperature. Bake 30 minutes in the oven at 190 degrees
Celsius.
|
Heat 100 gram milk and mash together with the potatoes
to a puree. Now mix the mashed potatoes with all other ingredients and
knead for 10 minutes; let the dough rise half an hour. Put the dough
in a bread tin. Bake 30 minutes in the oven at 180 degrees
Celsius.
|
Click
for Worldcook's recipe page
Back to recipe with picture
|