Potato Rosemary Spelt Bread

The winter is a great time to bake bread. In warmer months, I get impatient waiting for bread to rise. I would rather be outside. This Potato Rosemary Spelt Bread has no rise time and does not have to be kneaded. A real time saver. Consequently, it’s an all-weather bread. The bread is dense, moist and needs no other accompaniment. Not even butter. As a result, one piece is like a meal in itself.

Both mashed potatoes and grated raw potatoes are used in this recipe. As a matter of fact, if you have leftover mashed potatoes from the holiday, use them in this Potato Rosemary Spelt Bread.

Mashed and grated potatoes and milk are added to a mixture of all-purpose and spelt flours peppered with chopped fresh rosemary. The dough is wet and sticky when it is mixed together. Shape it on a parchment paper lined baking sheet and place in the oven.

I baked the bread for 1 hour. However, I recommend testing it by cutting it open in the center. If the bread seems too mushy, leave it in for another 10 minutes. After an hour, I shut the oven off and left the Potato Rosemary Spelt Bread in while the oven cooled down.

This Potato Rosemary Spelt Bread recipe uses 3 tablespoons of chopped fresh rosemary. However, if you prefer less rosemary flavor, reduce the amount of chopped rosemary to two tablespoons.

If you prefer, substitute another herb variety for the rosemary. Fresh thyme or oregano both work well. At some point, I will make this recipe again using sweet potatoes.

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Potato Rosemary Spelt Bread

Course Bread

Cuisine American

Keyword Potato Bread

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Servings 12

Author Lora Wiley-Lennartz

Ingredients

• 1+1/4 lbs potatoes
• 1+1/2 cups all-purpose flour
• 1 cup spelt flour
• 1 tablespoon baking powder
• 1+1/2 teaspoons salt
• 3 tablespoons chopped fresh rosemary
• 3/4 cup milk

Instructions

1. Boil half of the potatoes in salted water until you can run a fork through them (about 20 minutes).
2. In the meantime, peel and grate the other half of the potatoes and set aside.
3. In a separate bowl, whisk together the flours, baking powder, salt, and rosemary.
   
4. When the potatoes are cool enough to handle, slip the skins off.
5. Place the boiled potatoes in a large bowl and mash.
6. Add the grated potatoes and the dry ingredients. Mix to combine.

7. Add the milk and mix everything together.

8. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
9. Place the dough on the baking sheet and pat into a round or oval shape.
   
10. Use a sharp knife to score some slashes across the top of the dough.

11. Place in the oven and bake for 1 hour. Check how moist the bread is inside. If it still seems sticky, turn the oven off and leave the bread in until the oven is cool.

12. Remove from oven,  slice and serve.

Like this Potato Rosemary Spelt Bread? Try these other delicious bread recipes: