Potato Bread with Mixed Greens
Nutritional values
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 76.8 μg | (128 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 361 μg | (120 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,234 mg | (31 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the potato bread
- 375 grams Pastry flour
- 1 cube Yeast
- 1 pinch sugar
- 750 grams potatoes
- 375 milliliters milk
- salt
- 4 Tbsps vegetable oil
- For the salad
- 250 grams mixed Lettuce
- 4 Tomatoes
- Radish
- 1 bunch Chives
- 250 grams Sour cream
- 2 Tbsps White vinegar
- 3 Tbsps milk
- 1 tsp Lemon balm
- 1 tsp parsley
- salt
- freshly ground pepper
- 1 pinch sugar
Preparation steps
For the potato bread: Place flour in a bowl and make a well in the center. Crumble the yeast into the bowl and mix with 4 tablespoons lukewarm water and sugar. Let rest 30 minutes. Peel, wash and finely grate the potatoes. Drain in a colander. Boil the milk briefly. Place the drained potatoes into a bowl and pour in the hot milk. Stir well. Combine the potato mixture with 1 teaspoon salt and the flour mixture and stir until a smooth dough forms. Heat 3 tablespoons oil in a 2 liter (approximately 2 quart) roasting pan (preferably cast iron). Pour the dough into the pan and let rise 30 minutes. Sprinkle the surface of the dough with the remaining oil before baking.
Bake in a preheated oven at 200°C (approximately 400°F) for 60 minutes. Serve the bread at room temperature.
For the salad: Rinse and spin dry the lettuces. Rinse the tomatoes, remove the stem, and cut into quarters. Rinse the radishes and cut into slices. Rinse the chives, setting ½ bunch aside, cut the rest into small rings. Mix the sour cream with vinegar and milk and stir in the herbs. Season with salt, pepper and a pinch of sugar. Serve the salad on top of a slice of potato bread, drizzle with the dressing and garnish with the reserved chives.
