Spiced Up Potato, Turmeric, and Oat Bread

This is a beautiful loaf with vibrant color from turmeric and it is spiced up with carom seeds and chili flakes. This has oats too in it and is a great loaf to serve with butter or with soups and stews.

This bread can be made in a loaf pan, or in any springform pan (any circular pan if you prefer circular loaf). This bread stays good at room temperature for a couple of days. Since potato is added, if you are planning to have for a couple more days, it can be stored in refrigerated. Just warm and serve.

This lovely bread is amazing for breakfast or tea time with a little butter spread on it. The spices in the bread along with butter tastes amazing. Mint- cilantro chutney can also be drizzled on top which makes this very addictive.

The spices and the potatoes in the bread make this an ideal candidate for spicy open sandwiches or any type of sandwiches. We love to make bread channa (toasted bread topped with garbanzo curry, can be made with cheesier too)  with this bread.

Welcome to Bread Bakers! This month, our theme is Spiced Savory Breads and our host is Renu of Cook with Renu. I love this theme and this spiced up loaf is linked up for the event. #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

I am linking this to Sundays on Silverado and Inspire Me Monday..

Ingredients

Makes 2 loaves

Bread flour - 4 cups

Rolled oats - 3/4 cup

Active dry yeast - 2 and 1/4 tsp

Carom seeds - 1tsp

Chili flakes - 2 tbsp

Turmeric - 1/2 tsp

Salt - 1.5 tsp

Sugar - 2 tsp

Butter - 6 tbsp, melted

Water - 1/4 cup

Milk - 1/2 cup plus 1 tbsp

Potatoes - 1 cup, cooked and mashed

Olive oil - 2 tbsp

Method

Add the bread flour, salt, oats, carom seeds, turmeric, and chili flakes to a bowl and mix. Activate the yeast in water-milk mixture with sugar. Add the yeast mixture, mashed potatoes, and melted butter and knead to a smooth dough.

Apply a tbsp of oil on top of the dough and on the bowl, cover. 

Let it prove for an hour to double in size.

Transfer the dough to a flour dusted surface, punch, knead, and chaffe the dough.

Divide it into two portions, roll into a ball shape and place it on a pan dusted with cornmeal.

Cover and let it rise for 30 minutes. Preheat the oven to 375 degrees F.

Score on the top.

Bake for 35 minutes or until the bottom sounds hollow. Remove from the oven and transfer to a cooling rack and apply a little melted butter. Let it cool completely before slicing. 

The loaves can be made on a loaf pan if preferred a loaf shape. It works well for the same baking time.

This recipe makes two loaves. Slice and serve with butter, chutney, soups, or stews.

Here are the recipes we shared today for the event. Thanks, Renu!

• Cheddar Smoked Paprika Soda Bread by Food Lust People Love
• Copy Cat Domino's Zingy Paneer Parcel by Sneha's Recipe
• Everything Bagel Biscuits by Palatable Pastime
• Flourless Quinoa Vegetable Muffins by Cook with Renu
• Rosemary, Sage, and Wild Rice Levain by A Messy Kitchen
• Spicy Onion Buns by Ambrosia
• Spiced Up Potato, Turmeric, and Oat Bread by Magical Ingredients
• Sourdough Focaccia with Italian Herbs and Spices by A Day in the Life on the Farm
• Sourdough Aloo Paratha by Zesty South Indian Kitchen
• Swedish Rye Bread (Limpa) by Karen's Kitchen Stories