Potato bread recipe as traditionally enjoyed in Finland. This tasty, soft bread is best enjoyed just out of the oven and with butter on top. Cheap, easy and healthy bread, low-grain and wheat-free. Traditionally barley flour is used but you can also use a mixture of gluten-free flours of your choice. The potato in the bread makes the texture very soft and a little moist.
Cost: £1.50 (GBP)
Yield: 15x 4" (10cm) diameter pieces of bread
Water: 5dl (2.1 cups)
Barley flour: 4dl (1.7 cups) - Can be replaced by a mix of gluten-free flours.
Salt, pink Himalayan: 1 teasp
You may have to experiment to get the consistency of the bread just right. Too much flour will result in too dry bread, and too little flour may leave the bread brittle after baking. Err on the side of less flour, however.
For a gluten-free version of this bread, use a mixture of mild-tasting gluten-free flours, such as rice flour, chickpea flour, soya flour, etc. (Note that barley flour contains gluten, however.)
This bread can easily be enjoyed dairy-free as well, just use your choice of spread on top.
Note that salt is to be added only after boiling the potatoes, as boiling anything with salt will increase acidity.
Not only does it taste better to make flat bread with potato, but it is also more nutritious than using just flour, because potatoes as an ingredient are more fresh and nutritious than processed flour from a pack.
Make a large quantity of potato bread at once and freeze. Can be quickly toasted straight out of the freezer anytime you need a snack.
This traditional Finnish potato bread recipe was provided to me by my mum. It has been tried and tested for decades and the whole family has fallen in love with it.
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