RUSSIAN POTATO BREAD

Steps:

• Grease a baking sheet.
• Peel and dice your potatoes, then boil them until they're tender. Reserve 2/3 cup of the potato water and discard the rest.
• Mash and sieve the potatoes. (I personally just mashed the potatoes until there were no lumps and it turned out fine).
• Combine the mashed potatoes and potato water. Let cool to lukewarm.
• Meanwhile, combine the flours, yeast, seeds, and salt.
• Rub the butter into the flour mixture.
• Gradually work the potato gloop into the flour mixture using your hands if neccesary to form a soft dough.
• Turn out onto a floured surface and knead 8-10 minutes. Add more flour as needed to keep your dough from sticking.
• Place in a lightly oiled bowl, cover, and let rise for approximately 1 hour (or until doubled).
• Punch down, then turn out onto a floured surface.
• Knead gently for about a minute, then shape into a 7-inch oval loaf.
• [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].
• Place on the greased baking sheet and lightly sprinkle with whole wheat flour.
• Cover and let rise 30 minutes.
• While it's rising, preheat your oven to 400°F.
• Using a serrated knife, slash 3-4 diagonal cuts into the top of your dough (criss-cross style).
• Bake 25-30 minutes until golden.
• Cool on a wire rack, or eat hot.