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1
Cook potatoes in their skins until soft (20-30 min.)
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2
and let cool then mash with the olive oil and salt.
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3
You can choose to peel or leave the peel on to mix in the bread.
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4
Mix the other ingredients in a large bowl and add potatoes.
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5
Cut the potatoes into to the flour with a spatula.
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6
After potatoes are somewhat mixed into the flours, start kneading the potatoes in with your hands.
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7
It will be very dry at first, but after a few minutes, the moisture from the potatoes will start to bring the dough together.
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8
When you can form the dough into a round ball, remove it from the bowl onto a floured surface.
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9
Knead for 10 minutes with the palm of your hand, continuously folding over and turning the dough.
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10
(you can use a dough mixer too)
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11
After 10 minutes, the dough should be smooth and the potatoes mixed in very well.
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12
Form the dough into a smooth, round ball.
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13
Return to the bowl and cover with wrap and a towel.
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14
Place it in the refrigerator and let rise for about 9 hours or overnight.
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15
The dough will be about double size after rising in the fridge.
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16
Next, remove the dough onto a floured surface and cut into 8 equal pieces.
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17
Form each piece into a round ball.
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18
Dust each round dough ball completely with more rye flour.
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19
Put the finished dough balls onto a baking sheet lined with baking paper.
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20
Cover with a moist towel or plastic wrap.
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21
Let the dough rise again in a warm place for about 1 hour.
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22
Meanwhile, preheat the oven to 230C/450F.
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23
Place a shallow oven-safe pan at the bottom of the oven while preheating - you'll use this to create steam later!
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24
(You can skip the steam if necessary, though the crust won't come out as good).
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25
Right before baking, bring some water to a boil on the stove (for the steam).
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26
When ready to put in the bread, cut a 1 cm slit into each dough ball.
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27
Pour the boiling water into the pan at the bottom of the stove (be careful of the steam!).
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28
Put in the bread in the middle rack.
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29
Total bake time will be 20 minutes: Bake for 10 minutes at 230C/450F, then remove the steam pan.
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30
Lower the heat to 200C/400F and bake for another 10 minutes.
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31
Remove from oven and let cool uncovered on a wire rack.
