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Tomato, potato and poppy seed loaf
An unusual bread made from flour and potatoes.
What you need
- 300 ml milk
- 300 ml water
- 800 g strong white flour
- 2 tsp salt
- 7 g sachet easy blend dried yeast
- 50 g wheatgerm
- 225 g potatoes, washed and diced
- 6 tsp tomato puree
- 6 tsp freshly snipped fresh chives
- 45 ml poppy seeds
- 40 g plain flour
- 1 beaten egg to brush
Method
Preheat oven to 220°C.
Place the milk and water in a pan. Heat gently until tepid. Sift 550 g of the flour into a bowl with the salt, yeast and wheatgerm. Gradually pour in enough of the warmed milk mixture to give a smooth but not sticky dough. Place in a clean lightly oiled bowl. Cover with a clean cloth and leave to rise in a warm place for 45 min or until doubled in size.
Meanwhile, peel and chop the potatoes. Place in a pan of boiling water and boil for 8-10 min or until tender. Drain thoroughly. Mash. Leave to cool slightly.
Beat the remaining flour and mashed potato into the dough. Turn out onto a lightly floured surface. Knead for 10 min until smooth.
Divide the dough in half. Knead the tomato puree into one half with the chives. Knead 30 ml of the poppy seeds into the other. Twist doughs together and shape into an oval loaf shape. Place on a large, lightly greased baking tray. Cover with a clean cloth. Leave to rise in a warm place for 45 min or until dough has risen well.
Brush with the beaten egg. Sprinkle over the reserved poppy seeds and flour. Bake in the oven for 45 min until well risen and golden brown. Remove from oven. Leave to cool slightly in the tin. Turn out onto a wire rack to cool completely. Serve in slices.
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Preparation 20 minutes Cook 53 minutes Waiting » 1 ½ hours Prove 1 ½ hours Total 2 hours, 43 minutes -
Energy 469 kcal/serving Fat 2.28 g/serving Carbohydrates 662.03 g/serving Glycaemic Index 67 Glycaemic Load 55.76 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1962 | 848 | 10475 | 8350 |
| Energy (kcal) | 469 | 202 | 2500 | 2000 |
| Protein (g) | 17.8 | 7.70 | ||
| Carbohydrate (g) | 87.1 | 37.7 | 345 | 275 |
| Fat (g) | 5.27 | 2.28 | 95 | 70 |
| Fat (saturated) (g) | 1.19 | 0.52 | ||
| Fibre (g) | 4.98 | 2.15 | ||
| Sodium (mg) | 646 | 279 | ||
| Salt (equivalent) (g) | 1.62 | 0.70 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 47.4 | 20.5 | 800 |
| Vitamin B-12 (µg) | 0.20 | 0.09 | 1 |
| Vitamin B-6 (mg) | 0.27 | 0.12 | 2 |
| Vitamin C (mg) | 8.26 | 3.57 | 60 |
| Vitamin D (µg) | 3.81 | 1.65 | 266 |
| Vitamin E (mg) | 0.40 | 0.17 | 10 |
| Zinc (mg) | 2.45 | 1.06 | 15 |
| Calcium (mg) | 133 | 57.6 | 800 |
| Folate (mcg) | 207 | 89.8 | 200 |
| Iron (mg) | 5.82 | 2.52 | 14 |
| Magnesium (mg) | 68.6 | 29.7 | 300 |
| Niacin (mg) | 9.15 | 3.96 | 18 |
| Pantothenic acid (mg) | 1.05 | 0.45 | 6 |
| Riboflavin (mg) | 0.73 | 0.32 | 1.6 |
| Phosphorous (mg) | 263 | 114 | 800 |
| Thiamin (mg) | 1.05 | 0.46 | 1.4 |
This recipe is:
- Low in fat
Demi-veg- Vegetarian
Citrus free
Corn-free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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