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1
Grease a baking sheet.
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2
Peel and dice your potatoes, then boil them until they're tender. Reserve 2/3 cup of the potato water and discard the rest.
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3
Mash and sieve the potatoes. (I personally just mashed the potatoes until there were no lumps and it turned out fine).
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4
Combine the mashed potatoes and potato water. Let cool to lukewarm.
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5
Meanwhile, combine the flours, yeast, seeds, and salt.
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6
Rub the butter into the flour mixture.
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7
Gradually work the potato gloop into the flour mixture using your hands if neccesary to form a soft dough.
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8
Turn out onto a floured surface and knead 8-10 minutes. Add more flour as needed to keep your dough from sticking.
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9
Place in a lightly oiled bowl, cover, and let rise for approximately 1 hour (or until doubled).
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10
Punch down, then turn out onto a floured surface.
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11
Knead gently for about a minute, then shape into a 7-inch oval loaf.
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12
[NOTE - My 1 large loaf didn't cook all the way through. It might've just been my oven, but you may want to make two smaller loafs instead].
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13
Place on the greased baking sheet and lightly sprinkle with whole wheat flour.
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14
Cover and let rise 30 minutes.
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15
While it's rising, preheat your oven to 400u00b0F.
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16
Using a serrated knife, slash 3-4 diagonal cuts into the top of your dough (criss-cross style).
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17
Bake 25-30 minutes until golden.
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18
Cool on a wire rack, or eat hot.
