Potato loaf based on rye and wheat flour (Potetbrød / Potatisbröd / Potatislimpa) from The Nordic Baking Book (page 105) by Magnus Nilsson and Richard Tellström

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • racheljmorgan on March 14, 2022

    Soft and dense, an excellent bread with butter. Came together very easily in the stand mixer. Maintains a good taste and soft texture for at least 4 days at room temperature.

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