Potato bread with spiced hazelnut
25 minutes
Preparation time
1 hour
Cooking time


Hazelnut spice mix

75 g hazelnuts
1 tbsp whole coriander seeds
½ tbsp whole cumin seeds
½ tbsp whole fennel seeds
1 small pinch dried chilli
½ tbsp sumac
1 tbsp white sesame seeds
½ tbsp dried oregano
½ tbsp dried thyme

Potato bread

500 g medium waxy potatoes skin on, well-scrubbed
1 cup rice flour
¼ cup potato flour/starch
Salt flakes, to taste
1 tsp baking powder
¼ cup melted butter, plus a little for brushing
1 egg


Hazelnut spice mix

  1. Preheat the oven on Conventional at 160°C.
  2. Roast hazelnuts in the oven on shelf position 2 for 8 minutes and pulse in a food processor until crumbly, or chop by hand.
  3. Toast the coriander, cumin, fennel and chilli in a frying pan on medium heat, induction setting 6, until fragrant.
  4. Grind the spices into a coarse powder with a coffee grinder or mortar and pestle.
  5. Mix all of the ingredients together.

Potato bread

  1. Cut the potatoes into ½ cm thick slices, leaving the skin on and spread into a perforated steam container. Steam at 100°C for 25-30 minutes.
  2. Mix the flours, salt and baking powder together in a separate bowl.
  3. Roughly mash the potatoes and stir through the melted butter and egg.
  4. Fold the flours into the mashed potato mix until a firm smooth dough is formed and rest for 10 minutes.
  5. Divide into 30 g balls and shape into flat round patties about 1 cm thick.
  6. Place onto a perforated gourmet baking tray and brush with a little melted butter then sprinkle the hazelnut spice mix on top.
  7. Preheat the oven on Intensive Bake at 170°C.
  8. Place the tray in the oven on shelf position 1, turn on Crisp function if applicable and bake for 15-20 minutes.
  9. Brush with more butter when it comes out of the oven, season with salt and serve warm.

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