Rosemary Potato Bread

• 1 1/2 lb starchy potatoes, peeled, 1/2 chopped if large, 1/2 grated and squeezed out
• 1 oz fresh rosemary, finely chopped
• 1 2/3 cups whole wheat bread flour
• 1 1/4 cup spelt flour
• 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1 tsp sweet smoked paprika
• 2/3 cup low-fat milk
• None None sea salt, for sprinkling

1. Cook the chopped potatoes in boiling water for 20 mins. Drain, mash and cool.
2. Reserve 2 tbsp rosemary and place the rest in a bowl with the flours, baking powder, salt, paprika, grated potatoes, mashed potatoes and milk. Knead with the dough hook of a mixer, then with your hands, until smooth.
3. Preheat the oven to 400u0b0F. Line a baking sheet with parchment paper. On a lightly floured work surface, form the dough into a round loaf and transfer to the baking sheet. Score several times across the top with a sharp knife, then sprinkle with sea salt and the reserved rosemary. Bake for 50-55 mins, until a skewer comes out clean, covering with foil after 45 mins if the top is browning too quickly. Cool on a wire rack.

starchy potatoes, fresh rosemary, whole wheat bread flour, flour, baking powder, salt, sweet smoked paprika, lowfat milk, salt

Taken from recipes-plus.com/api/v2.0/recipes/19306 (may not work)