Siegerländer Reibekuchen 2, Swiss

3m
Prep Time

60m
Cook Time

1h 3m
Ready In

Recipe: #20193

July 17, 2015

Categories: Breads, Potatoes, Swiss, Brunch, Christmas, Easter, Sunday Dinner, Oven Bake, Low Fat, No Eggs Vegetarian, Yeast Bread, Flour, Kosher Dairy, more

recipe by:
dienia b

"This recipe she got from her aunt who had the old bakery of their village in the Siegerland.(switzerland) i need to play with this one to bread is NOT as forgiving of wrong measurements lol they wring the water out of their potatoes ,be aware Yields 2 loaves"

Original is 28 servings

Metric US

I've Tried It

Ingredients

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1 package (1 ounce) yeast
1 1/2 pounds potatoes (4 potatoes)
4 teaspoons salt
1 kg all-purpose flour

1/2 cup milk (warm it says some)
Sugar, 1 pinch
Milk, or water

Nutritional

Serving Size: 1 (35 g)
Calories 39.4
Total Fat - 0.5 g
Saturated Fat - 0.2 g
Cholesterol - 0.7 mg
Sodium - 343.9 mg
Total Carbohydrate - 7.7 g
Dietary Fiber - 0.7 g
Sugars - 0.7 g
Protein - 1.1 g
Calcium - 8.3 mg
Iron - 0.2 mg
Vitamin C - 2.2 mg
Thiamin - 0 mg

Step 1

The yeast in a little warm milk and a pinch of sugar to dissolve. With a bit of flour dust and allow to stand.(your making a sponge )

Step 2

Peel the potatoes and grate finely. These then give together with the salt in the yeast milk. Add the flour. With so much milk and / or water mix that a viscous dough.

Step 3

My aunt used to say that the dough should just tiles from the bowl into the baking dish so precisely.

Step 4

The dough should at least an hour - better but two hour - go.

Step 5

Then stir well again and maybe even a little liquid or the flour until it has the right consistency.

Step 6

Divide the dough in two large loaf pans and let go again about 1/4 hour in the preheated oven at 50 ° C. The oven then heating to 200 ° C - the dough is often very strong and at the high temperature it will firm up quickly, so it does not run down. Once the temperature has been reached, turn down to 160 ° C and bake about one hour.

Step 7

The bread is traditionally eaten with pleasure with salted butter.

Step 8

Tip: Because the bread is already difficult because of the potatoes, you should be careful with wholemeal flour. I've taken ever 100 g buckwheat flour and 400 g white flour - which went well.