Recipe: Potato Bread with Beetroot Houmous
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4 Servings
POTATO BREAD
500 g floury potatoes
21 g yeast
50 ml lukewarm water
1 teaspoon sugar
250 g flour
2 teaspoons salt
7 tablespoons olive oil
Flour for the work surface
Coriander and nutmeg
Sesame seeds, black caraway seeds
Fleur de Sel
BEET HOUMOUS
240 g cooked chickpeas
50 g uncooked beets
½ - 1 garlic clove
1 – 2 tablespoons tahini (sesame paste, Middle Eastern stores)
2 tablespoons olive oil
About ½ teaspoon ground cumin
Lemon juice and grated lemon peel
Salt
Freshly ground black pepper
Parsley or cilantro for garnish
Allergens are marked in bold
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
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 and process into a dough. Let rise for 30 minutes using dough proving stage 1.
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
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
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.
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Step 6
Combine all 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.
