For the chili bread, first prepare the pre-dough. For the pre-dough, mix all ingredients together well. Cover dough and let stand for at least 12 hours – preferably overnight.
For the main dough, mash the soft boiled, peeled potatoes. Remove seeds from chili peppers and chop very finely. Mix the flours together and add the yeast, salt and water.
Finally, knead in the potatoes and chili peppers. Now mix both doughs together well. Cover and let rise at room temperature for another 1-2 hours.
Knead the dough again briefly on a floured work surface. Preheat oven to 200 °C and divide dough between 2-3 loaf pans. Bake for approx. 30-40 minutes until the bread is golden/brown.
Preparation Tip:
Recipe makes 2-3 loaves, depending on the shape. Who wants to have the chili bread spicier simply adds more chili peppers.
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