Food Pharmacy, Recipes
Published:
June 12, 2020
June 12, 2020
Summer Potato Bread With Dill
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New potatoes and fresh dill in this recipe makes this potato bread loaf the ultimate bread to serve at Midsummer. Or as the perfect take-along if you’ve been invited to someone else.
It’s nice and moist thanks to the yogurt and potatoes. And the dill really gives it a summery taste. We plan on baking this loaf on repeat all summer!
PrintSummer Potato Bread With Dill
- Servings : 1 loaf 1x
Scale
Ingredients
3 cups rolled oats (make a flour by pulsing in a blender)
2 tsp baking soda
1 tsp salt
2 eggs
1 1/2 cups preferred yogurt
2 average sized new potatoes, uncooked
1 cup chopped fresh dill
Instructions
Preheat the oven to 180C/350F. Mix the oatmeal to a flour in a food processor or blender, add the baking soda and salt. Whisk the eggs until fluffy in separate bowl. Peel and grate the raw potatoes. Combine the dry ingredients with the eggs, yogurt, potatoes and dill into a sticky batter. Pour the batter into a loaf pan, (about 1 ½ liter) that is lined with parchment paper. Bake the loaf in the bottom half of the oven for about 50 minutes.
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