Fresh from the oven: Hearty Potato-Quark Whole Spelt Bread
Ingredients for a loaf pan (about 9 x 4.5 in):
- 300g (10.5oz) potatoes (about 2 medium)
- 450g (3 3/4 cups) whole spelt flour
- 1 cube fresh yeast (about 0.6oz / 17g)
- 1 tsp honey
- 170g (6oz) low-fat quark
- 100g (1/2 cup) warm water
- 1 handful rolled oats (for topping)
- a little canola oil and flour (for greasing the loaf pan)
- Place the flour and quark in a large mixing bowl.
- Peel, wash, and finely grate or mash the potatoes until crumbly. Add them to the bowl with the other ingredients.
- Dissolve the yeast in the warm water together with the honey, then pour it into the bowl as well.
- Knead everything with a stand mixer or dough hooks until a smooth dough forms.
- Cover and let the dough rise in a warm place for about 30 minutes.
- Meanwhile, preheat the oven to 200°C (400 °F) (top/bottom heat).
- Grease a loaf pan and lightly dust it with flour.
- After rising, transfer the dough into the prepared pan.
- Sprinkle the surface with rolled oats.
- Bake in the hot oven until golden brown, about 45–50 minutes (baking time may vary by oven).
- Your moist, hearty Potato-Quark Whole Spelt Bread is ready to enjoy!
Sources:
Macdonald-Clarke, C. J., Martin, B. R., McCabe, L. D., McCabe, G. P., Lachcik, P. J., Wastney, M., & Weaver, C. M. (2016). Bioavailability of potassium from potatoes and potassium gluconate: A randomized dose response trial. The American Journal of Clinical Nutrition, 104(2), 346–353. Source
Stone, M. S., Martin, B. R., & Weaver, C. M. (2021). Short-Term RCT of Increased Dietary Potassium from Potato or Potassium Gluconate: Effect on Blood Pressure, Microcirculation, and Potassium and Sodium Retention in Pre-Hypertensive-to-Hypertensive Adults. Nutrients, 13(5), 1610. Source
Potatoes are among the best natural sources of potassium: 100g contain about 400mg of potassium, so a 200g serving covers roughly 20% of the recommended daily intake. The potassium from potatoes is highly bioavailable. The study by Stone et al. (2021) shows that increased potassium intake from potatoes can measurably lower systolic blood pressure, comparable to potassium supplements. In addition, Macdonald et al. (2016) demonstrated that potassium from potatoes is absorbed just as effectively as from supplements. This makes potatoes a simple and nutritionally valuable source of this important mineral.