Recipe: Soft Sourdough Sandwich Bread with Potato
I love hearty wholegrain bread, but I'm just as happy to have a slice of toast with jam for breakfast. And of course, homemade sandwich bread tastes so much better than the store-bought version. This version with sourdough and potatoes stays fresh and soft for much longer. The dough is made without eggs or yeast. If you replace the butter with a plant-based alternative, the sourdough sandwich bread is vegan. You can cut the bread into slices after baking and freeze it. You can then defrost the bread in portions in the toaster for a quick breakfast.
Ingredients
Pre-Dough
- 100 g wheat flour bread flour (or type 550)
- 100 g hot water
Dough
- Pre-Dough cooled
- 375 g wheat flour bread flour (or type 550)
- 165 g water
- 125 g potatos boiled
- 50 g sourdough starter
- 20 g butter or a vegan alternative
- 1½ tsp. salt
- 1 tsp. sugar
Instructions
Day 1
- Finely mash the peeled and cooked potatoes with a fork.
- Knead the flour, water, potatoes, soft butter, sourdough starter, salt and sugar with the pre-dough to form a homogeneous dough.
- Cover the dough and leave to rest at room temperature for four to six hours. The volume should have increased significantly. After 30 minutes, stretch and fold the dough once and repeat the process two to three times.
- Either shape the dough into a long loaf and place in a sandwich bread tin*. If you want to use a normal loaf tin*, you can also shape* the dough into four small round loaves and place them next to each other in the tin. This makes for a pretty look.
- Place the baking tin in the fridge overnight.
Day 2
- Preheat the oven to 200 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones*.
- Brush the surface of the dough with water or (plant-based) milk and bake for 20 minutes with steam and 20 minutes without steam.
- Leave the sandwich bread to cool in the tin for 10 minutes.