Preparation
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1Peel the potatoes and cook them in salted water for 25-30 minutes. Drain the potatoes, let them steam out and press them through a potato press. Allow to cool covered with a tea towel.
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2To make the dough, heat milk and sugar in a saucepan. Dissolve yeast in it. Place the flour and Kölln oat bran flakes in a mixing bowl and make a well in the middle. Pour the yeast milk into the well and mix with a little flour from the edge. Cover and let rise in a warm place for about 20 minutes.
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3Add potatoes, 2 teaspoons salt, softened butter, Mazola® and egg yolks to the yeast dough. Knead everything until smooth using the dough hook of the hand mixer. Cover the dough and let it rise in a warm place for about 1 hour.
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4Knead the dough briefly with your hands on a floured work surface. Grease a loaf tin (approx. 8 x 11 x 30 cm) and dust it with flour. Pour the dough into the mold. Let rise again for about 30 minutes. Sprinkle the dough with crunchy oat flakes. Bake in the preheated oven.
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5Take the bread out of the oven, remove it from the tin and let it cool completely on a wire rack.
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6Top/bottom heat: 180° C Circulating air: 155°C Baking time: approx. 60 minutes Preparation time: approx. 60 minutes (without waiting time)
Author: Peter Kölln
Photographer: House of Food
Ingredients
Serving(s)
1
Ingredients for approx. 15 slices:
650 G
floury potatoes
a half TL
Salt
300 ml
Milk
1 TL
Sugar
20 G
Yeast
300 G
Wheat flour type 405
250 G
Kölln Oat Muesli Fruit No Added Sugar
30 G
butter
3 EL
Mazola® olive oil
2
egg yolk
30 G
Regular Rolled Kölln Oat Flakes
for work surface 1-2 EL
Flour
for the shape 1/2 teaspoon
Fat
for form 1 TL
Flour
