Public-domain recipe with an original dish photograph.
150g boiled potatoes in there skin 350g wheat flour 50g whole rye flour 11g salt 150g water 250g sourdough
Boil the potatoes Peel of the skin of the potatoes (let them cool down a bit) Stir all ingredients and knead them well. Let the dough rest for 5 hours in warm (25-30°C) conditions. Preheat the oven to 250°C. Bake for up to 10 minute with steam. Release the steam and turn the heat down to 220°C. Bake for another 35 minutes