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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 18 |
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With a boatload of mashed potatoes (either leftover or freshly made), oats and whole wheat flour, this is a stick-to-your-ribs, dense boule that's great for serving with stews, soups or your favourite St. Patty's Day dish! Read more ! Ingredients:
17 oz peeled and boiled potatoes, warm (or reheated if leftover) |
1 cup rolled oats |
2 tbsp melted salted butter |
2 tbsp malted barley syrup or honey |
1 tsp salt |
3 1/2 cups whole wheat bread flour |
1 tbsp vital wheat gluten |
1/2 tbsp instant yeast |
1/2 cup warm potato-cooking water (or warm milk if using leftover potatoes) |
Directions:
1. In a bowl mash the potatoes with the oats, butter, barley syrup and salt. Set aside.
2. In a mixing bowl whisk together the flour, gluten and yeast.
3. Add the mashed potatoes and water or milk.
4. With the dough hook or a sturdy spoon, start mixing slowly to form a dough.
5. Knead for 15 minutes by mixer or by hand.
6. Cover and let rest for 40 minutes.
7. Deflate the dough, shape it into a ball and place it on parchment paper. Sprinkle with oats. Cover and let rest 1 hour.
8. Preheat the oven to 400F.
9. Slash the top of the loaf and bake for 40 minutes.
10. Cool completely before slicing.
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