Ingredients (makes two mid-sized loafs):
- 15 g fresh yeast
- 2 tablespoons + 500 g spelt flour (Type 550)
- 375 g whole spelt flour
- 60 g dried tomatoes
- 1 tablespoon dried oregano
- approx. 450 ml warm water
- 1/2 teaspoon agave syrup
- 3 tablespoons virgin olive oil
- 200 g raw potatoes
- 1 pinch cardamom
- 160 g green and black olives, de-seeded
- 1 teaspoon sea salt
Combine yeast, 75 ml of warm water and agave syrup in a small bowl. Add 2 tablespoons of flour and keep about 15 minutes in a warm place.
Chop olives and tomatoes coarsely and mix with oregano and olive oil.
Mix the two types of flour in a large bowl and make a well in the middle. Add cardamom, salt, yeast and olive-tomato mixture and mix to combine.
Peel potatoes and grate. Add to dough.
Now add 375 ml warm water and knead the dough with both hands until smooth. Cover and let the dough rise in a warm place for about 1 -2 hours.
Preheat oven to 250 degrees. Knead the dough once more then cut in half and form 2 round loaves.
Cover with a tea towel and let the bread rise again about 45 minutes in a warm place.
Reduce the oven heat to 200 degrees and bake the bread in the oven for 40-45 minutes.
Let cool for at least 1 hour before serving.