4 Servings

4 Servings

POTATO BREAD

500 g floury potatoes

21 g yeast

50 ml lukewarm water

1 teaspoon sugar

250 g flour

2 teaspoons salt

7 tablespoons olive oil

Flour for the work surface

Coriander and nutmeg

Sesame seeds, black caraway seeds

Fleur de Sel

BEET HOUMOUS

240 g cooked chickpeas

50 g uncooked beets

½ - 1 garlic clove

1 – 2 tablespoons tahini (sesame paste, Middle Eastern stores)

2 tablespoons olive oil

About ½ teaspoon ground cumin

Lemon juice and grated lemon peel

Salt

Freshly ground black pepper

Parsley or cilantro for garnish

Allergens are marked in bold

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Step 1

Step 1

Peel the potatoes and cut into medium-sized cubes. Cook for 20 minutes in the oven at the steam setting and press through a potato ricer.

Step 2

Step 2

In a cup, stir together yeast, water, and sugar and let stand for 5 minutes. Combine potatoes, flour, yeast starter, salt, 2 tablespoons oil, and about 500 ml water and process into a dough. Let rise for 30 minutes using dough proving stage 1.

Step 3

Step 3

Preheat the oven to 230°C bread baking mode. Oil the baking sheet. With a little flour on a baking sheet, roll out the dough into a square of about 33 x 33 cm.

Step 4

Step 4

Make depressions in the dough with your fingers. Drizzle with the remaining olive oil and sprinkle with coriander, nutmeg, sesame seeds, black caraway seeds, and Fleur de Sel.

Step 5

Step 5

Bake on shelf level 2 at 230°C bread baking mode, low steam intensity, for 10 minutes. Open the oven door to release the steam, then bake for another 15 to 20 minutes without added steam until golden.

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Steam assistance that cooks food moist on the inside and crisp on the outside.

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Step 6

Step 6

Combine all the ingredients, including the olive oil, in a food processor and process, adding just enough water to form a soft purée. Season to taste with 1 to 2 tablespoons lemon juice, a little grated lemon peel, salt, and pepper. Sprinkle with herb leaves and serve with Potato Bread.

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