This unusual addition of potato keeps this loaf lovely and moist. With distinctive flavours of caraway and rye, this is the perfect sandwich loaf would go well with some cheese such vegan chosen cheese. You’ll need a 900g-1kg loaf tin.
350g strong white flour,plus extra for dust
50g rye flour
1 1/2 tsp salt
7g fast action dried yeast
1 tsp black onion seeds
2 tsp caraway seed
1 tsp malt vinegar
259ml tepid water
50g mashed potato
Oil, to grease
1.mix the flours and salt in a large bowl and stir the yeast, onion seeds and caraway seeds.
2.stir the vinegar and enough of the tepid water (about 75ml) into the potato to make a pourable mixture, and pour into the flour. Add enough of the remaining water to make a soft but not sticky dough.
3.knead the dough on a work surface for about 2 minutes until smooth. Put the dough in a lightly oiled bowl, cover with lightly oiled cling film and leave to rise until doubled in size. 1-2 hours.
4.knock the dough back and knead for a couple minutes. Lightly oil the loaf tin.
5.shape the dough to fit into the prepared tin and cover loosely with lightly oiled clingfilm. Leave to proof until increased in size by half, and if you press the corner lightly with your finger. It leaves only a shallow indentation. Meanwhile, heat the oven to 220°C/gas mark 7.
6.sift a lightly dusting of flour over the top of the risen loaf. Bake in the oven for 45 minutes, or until golden brown and it sounds hollow when tapped on the bottom. If not, reduce the oven temperature to 200°c/Gas 6 and return the loaf to the oven without the tin for 5-10 minutes. Remove from the tin and cool on a wire rack.
I decided to try a slice while still hot with some butter
JENNY STRINGER, CLAIRE MACDONALD and CAMILLA SCHNEIDEMAN