Finish bread Rieska

400 g potato mash extra salted

1dl milk

25 g yeast

1 egg

1 dl barley flour

2 dl sourdough (not needed)

6 dl strong wheat flour

Mix all ingrediencies in a baking bowl and kneed using a baking machine or by hand for 10 minutes. Do not add all flour from the beginning to avoid a too compact dough. Let rise for 1 hour. Split the dough in eight pieces. Roll out to about 10 cm large breads. Roll with a roller for crispbread (with small spikes) or use a fork to make small holes in the bread. Rise on a plate for 30 minutes. Bake in the oven in 250 degrees Celsius until the bread are golden.