Semi-rye bread with potatoes

Semi-rye bread with potatoes



1400 MIN.


During the serfdom period, most peasants ate the so-called unfanned grain bread, i.e. it was baked from grain, minced with chaff. The peasants of these times baked pure rye bread only on holidays. After the cancellation of serfdom, this bread has disappeared. In the second half of the 19th century, the poor peasants only during the lean season mixed other corn flour or wild plant seeds or potatoes into the baked bread. The bread baked with these vegetables is softer and fluffier.

More about the object you will find in project implementer website.

You will need

3 kg - rye flour
3 kg - buckwheat flour
3 l - water
- potatoes
- salt
- sugar
- bread sourdough

Dish cooking

Mix rye flour with warm water, add diluted sourdough starter and mix well. Sprinkle the surface with flour, cover and leave it in warm place to ferment.

Wait 16 to 18 hours, then stir the dough with a wooden spatula, add boiled potatoes, salt, sugar, knead it and leave it in a warm place to rise.

Sprinkle baker‘s peel or baking tin with flour, lay the leaves of the sweet-flag and form medium-sized loaves. Bake for 2 hours. Moisten hot loaves with cold water.

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This dish is made according to a certified National Heritage Product recipe showing its cooking process