How to bake:
Put all the dry ingredients including the herbs in a bowl and mix well. Stir the honey into lukewarm water, grate the potato and add this to the flour mixture. Then stir the dough quickly with a spatula. Cover the baking bowl with a towel to allow it to rise for 12-15 hours.
Put a cast iron pot with a lid in the oven and preheat to 250°C. Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the heated pot with the lid. Place it back in the warm oven and let it fry for 30 minutes.
Turn the heat down to 200°C and remove the lid from the pot. Fry it for another 10 minutes to get the perfect crust and colour.Once out of the oven, let the bread cool for at least 10 minutes before slicing and serving.
Make sure to taste the bread when still a bit warm topped with Storfjord Hotel honey, the traditional Norwegian brown cheese, your favourite jam or butter from Røros. Just the way we love it.