![The Ingredient](http://media3.neff-international.com/Images/600x/MCIM02806192_The_IngredientMagazine_logo_final.png)
t
![Icon 1](http://media3.neff-international.com/Images/100x/MCIM02780867_NEFF_Level3.png)
![Icon 2](http://media3.neff-international.com/Images/100x/MCIM02780872_NEFF_Time60.png)
![Icon 3](http://media3.neff-international.com/Images/100x/MCIM02780859_NEFF_Bread.png)
![4 Servings](http://media3.neff-international.com/Images/600x/MCIM02767949_potato-bread-with-beet-humus_ingredients_1800x2143.jpg)
Serves:4-6 Cooks: Steam oven or hob for potatoes, 20 minutes 230°C bread baking for 30 minutes Prep 45 Minutes plus dough proving 30minutes.
INGREDIENTS
POTATO BREAD
500 g floury potatoes
21 g yeast
50 ml lukewarm water
1 tsp sugar
250 g flour
2 tsp salt
7 tbsp olive oil
Flour for the work surface
Coriander and nutmeg
Sesame seeds, black caraway seeds
Fleur de Sel
BEETROOT HUMMUS
240 g cooked chickpeas
50 g uncooked beetroot
½ - 1 garlic clove
1 – 2 tbsp tahini (sesame paste, Middle Eastern stores)
2 tbsp olive oil
About ½ tsp ground cumin
Lemon juice and grated lemon peel
Salt
Freshly ground black pepper
Parsley or cilantro for garnish
Allergens highlighted in bold
![Step 1](http://media3.neff-international.com/Images/600x/MCIM02767950_potato-bread-with-beet-humus_step1_1800x1011.jpg)
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](http://media3.neff-international.com/Images/600x/MCIM02767951_potato-bread-with-beet-humus_step2_1800x1011.jpg)
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, then process into a dough. Let rise for 30 minutes using dough proving stage 1.
![Step 3](http://media3.neff-international.com/Images/600x/MCIM02767952_potato-bread-with-beet-humus_step3_1800x1011.jpg)
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](http://media3.neff-international.com/Images/600x/MCIM02767953_potato-bread-with-beet-humus_step4_1800x1011.jpg)
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](http://media3.neff-international.com/Images/600x/MCIM02767954_potato-bread-with-beet-humus_step5_1800x1011.jpg)
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.
![We suggest: NEFF Vario Steam](http://media3.neff-international.com/Images/600x/MCIM02768352_website-teaser_neff-vario-steam_3200x682.jpg)
We suggest: NEFF Vario Steam
Enjoy food that's beautifully moist on the inside and crisp on the outside with Vario Steam.
Find out more![Step 6](http://media3.neff-international.com/Images/600x/MCIM02767955_potato-bread-with-beet-humus_step6_1800x1011.jpg)
Step 6
Combine all of the hummus 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.