Dill Potato Bread Recipe

Dill Potato Bread

An aromatic, hearty, grounding bread for cooler weather.

Boil in 3 cups water:
    2 medium russet potatoes, peeled and cubed

Discard water, mash potatoes, and let cool to room temperature.

Mix in a small bowl and let foam for 10 minutes:
    1 ½ cups lukewarm water
    2 tablespoons active dry yeast
    1/8 cup honey

Mix in a large bowl:
    Mashed potatoes (at most 3 cups)
    2 tablespoon honey
    ¼ cup olive oil
    2 teaspoons salt
    ½ cup green onions, minced
    3 cups unbleached white flour
    3 cups whole wheat flour
    2 tablespoons dried dill weed

Mix all ingredients together to form dough. Place on floured surface and knead for 10 minutes and let rise for 50 minutes or until doubled in size. Punch down and shape into two round loaves. Place on oiled baking trays, cover, and let rise another 30 minutes. Brush with melted butter or ghee or egg-wash. Using a sharp knife, create three slits in the top of the loaves. Bake at 350 degrees for 30-40 minutes

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