Place flour in a suitable bowl. Make an indentation in the center. Pour in the crumbled yeast with sugar and a little lukewarm milk. Stir with a little flour to form a liquid dampfl and leave in a warm place for 20 minutes.
Remove the peel from the raw potatoes and grate them not too finely on a grater or possibly with a food processor. Squeeze a little. Separate the water from the cornstarch and add the cornstarch repeatedly to the potatoes.
Gradually knead the dampfl together with the remaining ingredients. Finally, fold in the raisins. Then let it rise for another half hour with the lid closed.
Butter a loaf pan and sprinkle with breadcrumbs. Pour in the dough and bake at 170 °C for 60 minutes.
Cut the cooled Pickert into slices and either serve as is or toast briefly on both sides in butter.
Serve with jam, turnip cabbage, roasted blunzen, coarse liver sausage or just as herring dip.
Tip: You can also bake the quantity in a frying pan like a large pancake and then cut into slices.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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