This bread recipe is not only super easy, it is also vegan and great if you want to use up left over potatoes. It only requires 4 ingredients: flour, potatoes, plant milk and baking soda. I always add a pinch of salt, but feel free to experiment with other spices like dried rosemary or caraway.
You can also swap the potatoes in this recipe with pumpkin.
350g cooked potatoes
300 ml plant milk (I used oat milk)
300g whole grain spelt flour
3 tbsp baking powder
1/2 tbsp of salt
Preheat your oven to 160 degree C.
In a medium mixing bowl combine the flour, baking powder and salt.
Mix the potatoes and plant milk in a blender until you get a smooth mixture. Add it to the mixing bowl and stir everything together.
Line a rectangular baking tin with parchment paper or grease it with a little bit of oil. Transfer the bread dough into the tin and back it for 50 min to 1 hour. Use a wooden stick to test if the bread is done.
Let the bread cool down and remove it from the baking tin. Enjoy!