1

For the dough, mix together the flour, grated potatoes and salt. Form a hollow in the mixture and add the yeast, honey, milk or milk water and yoghurt. Briefly knead to form a soft, smooth dough. Cover and leave to rise at room temperature for 2-3 hours until it has doubled in volume, punching down the dough several times during this period.

2

Cut the dough into 14 equal-sized pieces. On a lightly floured surface, form each of the pieces of dough into a round bread roll. Lay the bread rolls on a baking tray lined with baking paper in a ring to form two wreaths, each with 7 bread rolls. Leave to rise for between 5 and 10 minutes. Dust the rolls with a little flour and decorate with a flower imprint using a flower cookie cutter.

Baking

Bake the two bread wreaths for 20-25 minutes in the middle of an oven preheated to 200°C. Remove from the oven and allow to cool on a wire grid.

Suggestions

- Mix in 1 tablespoon of caraway seeds with the flour according to taste.
- Instead of honey, use concentrated pear juice.

Source:

IG Dinkel, Judith Gmür-Stalder