Breakfast Sunday 11 November 2007 - Bread & fruit

Breakfast was two slices of Experimental Potato Bread with Marmite, plus some canned pineapple, fresh blueberries and coffee.

Experimental Potato Bread
200ml water
55g malt extract
10g yeast
90g potato cooking water
260g potato flour
1 duck egg
250g wholemeal flour
35g linseeds

This was basically a way to use up the rest of the potato flour I had bought when I was trying to copy-cat Krispy Kreme doughnuts (I had read somewhere that their texture was partly due to using potato flour and wheat flour).

Anyway, I started as usual by mixing the yeast with the water and malt extract and leaving it to bloom.

I added some salted potato cooking water to the mixture because I have some vague recolection of reading somewhere that it made a good addition to bread due to the starch in it. Not sure where I read it or if it is true!

Add the potato flour and egg and mix to a batter. Leave to rise until doubled and then beat down.
Add the wholemeal flour and linseeds and knead well. Leave to rise, knock back, knead and rise again.

Form into a loaf and allow to rise until doubled and then bake in a hot oven until the bottom sound hollow when tapped, about 20-25 minutes.

Nutrition Summary
Per 100g
Calories (kcal) 255.3
Protein (g) 7.3
Carbohydrate (g) 53.6
Fat (g) 3.7
Fibre(g) 3.1

This was pretty decent bread, but not obviously any different than "normal" bread.