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Russian Yeast Bread with potatoes

I liked my bread, I do not want the taste of shop! Bread house smells beautiful! In baking these tasty sourdough only problem is, who does not like a rush-the opposite of my appetite the simplicity of bread and butter. Luckily I found online (here ) a provision similar to my najulubieńszego-without leaven, yeast, and therefore faster. It is very tasty and succulent, with a crispy crust, slightly soaked cumin flavor. With moist interior that appreciate very much the bread. I store it in the refrigerator-slowly lost its freshness and its amendment, unfortunately, is the domain of the yeast. I am glad that I came across this recipe without long their combining. Minor changes to the original, however, has made-I used spelled flour has doubled quantity of potatoes, I added cumin. Pychota! However-I put leaven in a minute ...

Ingredients:

250 g of wheat flour

150 g spelled flour, type 2000
200 g of potatoes
200 - 250 ml of water (amount depends on flour)
a slightly kopiata
teaspoon salt 1 teaspoon sugar
little more than half a teaspoon of cumin
15 g fresh yeast
3 tablespoons olive oil
Ingredients:
first Yeast rub with sugar, add 100 ml of warm water.
second Leaven stand for about 15 minutes to rise.
third Boiled or baked potatoes in their skins peeled, crushed to squeeze through.
4th For the grout to add oil, cumin, salt and potatoes, mix well.
5th Slowly wsiewać sieve the flour and knead the dough.
6th Gradually pour the remaining water, make the quantity of the density dough.
7th Knead or wiertełkami to form smooth batter mixer.
8th Allow them to rise for one hour.
9th The Shape dough into a loaf and put them into the mold, allow to grow for the next hour.
10th Bake 10 minutes in the preheated oven to 240 degrees.
11th Reduce temperature to 210 degrees, sting 15 - 25 minutes (depending on color of skin).

Bon Appetit!