A cake recipe for all foodies:
Brush the potatoes clean under running water and soften them in a steamer or in a little water. This takes 20-half an hour.
Remove the skin from the potatoes and press them through a potato ricer.
Put the flour, baking powder, salt, parsley, potatoes, light butter and water in a bowl and knead well.
Grease a baking tray thoroughly with light butter. Preheat the oven to 220 degrees. Knead the dough on the lightly floured surface and divide in half. Roll each half into a smooth ball and shape it into a roll about 25cm long.
Place both dough rolls on the baking tray and let them rise for about 15 minutes, covered with a tea towel.
Brush the breads with water and put the sunflower seeds in a nice pattern. Or sprinkle the breads with any seeds and press them slightly smooth. Using a sharp kitchen knife, score the breads 1 1/2 inches deep down the center lengthwise or they will crack unevenly.
Place the baking sheet in the oven (center). After 10 minutes of baking, turn the heat down to 200 degrees and bake the loaves for about 25 minutes until they are golden brown and sound hollow when tapped on the underside. Cool the loaves on a cooling rack.
You can also use the dough to make fluffy, crispy potato rolls. To do this, form 2 rolls from the dough and cut each into 12 on-the-spot pieces. Each piece to the