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. It is a no-knead bread as well. This is a real time saver. Consequently, it’s an easy 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.
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This recipe contains both mashed and grated raw potatoes. As a matter of fact, if you have leftover potatoes from the holiday, use them in this Potato Rosemary Spelt Bread.
Add potatoes and milk to a mixture of all-purpose and spelt flours, peppered with chopped fresh rosemary. The dough is wet and sticky. That’s OK. Shape it on a parchment paper-lined baking sheet and place it in the oven.
Bake the Potato Rosemary 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 fragrant bread recipe uses three 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 variety of fresh herbs for the rosemary. Also, you can easily use a mixture of whatever herbs you have on hand. Fresh thyme or oregano both work well. At some point, I will make this recipe again using sweet potatoes.
Potato Rosemary Spelt Bread
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
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Boil half of the potatoes in salted water until you can run a fork through them (about 20 minutes).
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In the meantime, peel and grate the other half of the potatoes and set aside.
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In a separate bowl, whisk together the flours, baking powder, salt, and rosemary.
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When the potatoes are cool enough to handle, slip the skins off.
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Place the boiled potatoes in a large bowl and mash.
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Add the grated potatoes and the dry ingredients. Mix to combine.
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Add the milk and mix everything together.
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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Place the dough on the baking sheet and pat into a round or oval shape.
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Use a sharp knife to score some slashes across the top of the dough.
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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.
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Remove from oven, slice and serve.
So, do you like this Potato Rosemary Spelt Bread? Then also check out some of these other delicious recipes:
NUTTY FIG WHOLE WHEAT BREAD
CINNAMON ROSEMARY ROASTED POTATOES
FRESH HERB SPELT BREAD
