2 cups of chopped potatoes place in your pressure cooker cover with cold water and set it for 1 minute to pressurise. Or you can just boil it in a pan.

Drain the potatoes in a colander and let it sit for a couple of minutes until the liquid has been drained fully. Reserve the liquid.

Prepare a large bowl and add yeast, sugar and 5 tbsp of liquid from the previous step. Mix everything together and leave for 10 minutes to settle. You should see tiny bubbles rising up.

Keep mixing the potatoes and the yeast mixture, simultaneously adding gradually 1¾ cups + 2 tbsp of flour. Keep stirring until all the flour has been added. When the flour becomes difficult to stir, put it on a surface and knead it well until it turns into a dough. (Do not add any liquid).

Keep kneading the dough for 8-10 minutes until it’s soft and smooth texture. Cover the dough with the towel or put in a warm place for 45 - 50 minutes for rising and soft to touch.

Give it a good toss, make a ball and put it on the baking sheet carefully placing into the baking tray and leave in a warm place for a further 30 minutes.

Pierce the surface of the bread and sprinkle the top with flaxseeds.

Bake the loaf in the air-fryer at 180C for 35 minutes until well risen and crusty, golden on top. Then leave it on a wire rack to cool down.