Potato bread with wild leek, enriched flour and dikokko flour

Preparation Time
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I wash the potatoes well and I roast them with their peel in the oven at 180 ° C for 45 minutes until they soften. Then I hull them and I let them cool down. In a pan I add the flour, sugar and salt. I make a puddle in the center and I add the yeast dissolved in water, or the brewed yeast, olive oil and water slowly. I knead well for about ten minutes until I get a tight dough but smooth. I add my potato chopped into large pieces and the leeks, I knead gently and I divide the dough into 400 grams pieces. I create small tabs and I put them on a small baking dish, I sprinkle with flour and engrave with a knife, I cover with a towel and I let it double. Finally, having placed a metal utensil with water at the bottom of the oven, I cook in a preheated oven at 180 degrees for about 40 minutes.

Chef: Konstantina Voulgari Kontesopoulou




  • Baking dish
  • Large bowl
  • Metal utensil