I do really love potatoes, and rosemary is the best herb to dress up any form of roasted or baked potato. So it seems very natural to make a Rosemary Potato bread to include in my herb-bread blog feature.
This Rosemary potato bread is different to most potato breads that I have come across before simply because, rather than incorporating mashed potato into the bread dough, this loaf contains chunks of potato. Its a delicious whole wheat yeast bread subtly flavoured with rosemary and speckled with pieces of buttery potato. Its hearty and earthy and great with soups or simply spread with good butter.
The dough is made with 80% hydration and the fermentation times are long to allow plenty of time for the dough to fully develop. Because of the high hydration it is recommended to bake this rosemary potato bread in a loaf tin rather than as a free form round.
So, along with the other herb-bread recipes that I am posting this week, this bread is made with fresh herbs from my superabundant herb garden.
Rosemary potato bread recipe; No 3 in the herb-bread blog feature.
Total time; ~6 hours
Hands on time; ~30 minutes
bulk rise and final rise; 3 hours and 1 hour
Baking time; 1 hour
Ingredients for 2 medium sandwich loaves.
550g strong bread flour
500g whole wheat flour
800g warm water
7g dried yeast
2 tablespoons chopped rosemary leaves
- Combine the flours, water, honey, yeast and salt in a large bowl and knead using the dough hook of your electric mixer for 10 minutes.
- Rest the dough for 15 minutes and then stretch and fold the dough over on itself 3-4 times. Leave the dough to rest for another 30 minutes and then repeat the folding over again.
- Then cover the bowl with plastic wrap and leave the dough to rise at room temperature for 2.5 hours.
- While the dough is rising, peel and cut the potatoes into ~1cm cubes. Then par-boil for only 5 minutes. Drain and set aside to cool.
- When the dough has doubled in size, deflate and knead in the chopped rosemary. Then incorporate the cubes of par-boiled potatoes. The best way to do this is the flatten out the dough, then spread a half of the potato cubes onto it and roll up. Then re-flatten the dough, add more potato cubes and re-fold up. Then gently knead and squish the dough a little to properly incorporate and distribute the potato.
- Divide the dough into 2 equal pieces and place into buttered loaf pans.
- Loosely cover with a tea towel and leave to re-rise for 1 hour at room temperature. Pre-heat your oven to 250 degrees.
- Bake at 250 degrees for 10 minutes, then reduce the heat to 200 and bake for a further 45 minutes until you have a lovely browned crust.
If you are a fan of roasted rosemary potatoes this is definately a recipe for you…