This recipe was found on a Russian site here, complete with gorgeous photos, detailed explanation of the process and a link to the previous recipe interpreter. I don’t know what the original is, and who the author is.
The loaves have outstanding texture, chewy and moderately crunchy crust and lightly moist fragrant crumb with uneven open pores. Spices are added for more complex flavor. Pepper is not at all overpowering here; rather, it creates a satisfying feeling of warmth once the bread is consumed, and of course nutmeg is wonderful.
Kartoffelbrot
Makes 1 standard round loaf
Source: ХЛЕБ & ХЛЕБ
Timeline:
- Kneading ________________ 4 minutes, 10 minute rest, 12-15 minutes
- Fermentation ____________ 15 minutes
- Shaping _________________ 5 minutes
- Final Proof ______________ 50-90 minutes
- Baking __________________ 35-40 minutes, with temperature adjustments
Dough:
- 80 g active mature rye starter, thickened to porridge consistency (German rye starter)
- 259 g water
- 364 g bread flour
- 45 g rye flour (sifted flour is preferred, but I used wholemeal flour)
- 9 g salt
- 3 g dry yeast
- 114 g mashed potatoes
- 1 g ground black pepper
- 1 g ground nutmeg
Kneading:
- 4 minutes slow speed
- 10 minutes break, under plastic
- 12-15 minutes medium speed
Fermentation:
- 15 minutes
Shaping:
- shape into a boule, using liberal amount of flour
Final Proof:
- 50-90 minutes in a lined basket, liberally coated with flour
- slash three times before baking
Baking:
- preheat to 480F (250C)
- bake with steam (or covered) at 450F (225C) for 15 minutes
- bake without steam (or uncovered) at 425F (200C) for 20 minutes
- cool on rack
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