Mix water and potato flour in a sauce pan. Bring to boil while stirring. Let cool to 37°C.

Crumble the yeast in a bowl. Warm the 1 dl water to 37°C and pour over the yeast. Stir until completely dissolved. Add the potato flour solution and salt.

Add most of the flour and work to a loose dough. Let raise covered for 30 minutes.

Add the rest of the flour, and pour the dough unto the worktop. Kneed the dough, but let it be a bit loose. Roll into a large roll. Divide in even sized piezes. Turn them in potato flour and put on an oven tray, with the floured side up. Let raise under baking paper for 30 minutes. (Don’t cover with a cloth or the potato flour will stick to the cloth.)

Bake for 15 minutes in 225°C.* Let cool on a cooling rack under a cloth.

* Fan oven: 200° ca 18 minutes