Instructions: The first time I made this I thought it was wonderful. Later attempts did not
seem quite as moist nor did they rise as high. I think you should not use more than about 3/4 cup of WW flour. This bread is alot of work, but very tasty.

I regularly add one step that is nonstandard: I almost always give the bread
an extra rising when the flour is half mixed in. The extra rising make the
bread smoother. With sourdough the extra rising allows the starter to many of the lumps of flour which makes the dough almost silky soft. After adding about 1/3 - 1/2 of the flour the dough is the texture of muffin, waffle
or brownie batter and I let it rise until doubled. Some of the recipes

(esp
the ones with potato) refer to this as a "slurry". Some recipes, especially
those that use potato to enhance the yeast, do call for this extra rising; however I add this step to all bread recipes. [Anne]

Proof the yeast until it gets a 2" head. Add 1/2 cup flour and stir until its a smooth paste. Set this sponge aside to rise for about an hour.

Each
time it doubles in bulk, stir it down.

Boil potato until it is done. Place it in a potato ricer. SAVE the water!

Push the potato through the ricer until you have a very smooth mashed potato.

Measure 1 1/2 cups potato water (add tap water if you have to). Add the mashed potato to the water and set aside to cool.

Combine whole wheat flour, 1 cup regular flour, wheat germ, dried milk and salt. Stir well. When potato mixture has cooled and yeast mixture has been
deflated at least two times, add both to the flour mixture. Stir until all
ingredients are well blended. Add up to another 1 cup of flour until mixture
is a slurry the consistency of brownie mixture. Cover and set aside to rise.

Add the rest of the flour and knead the bread. Let rise about 1-2 hours until
doubled in bulk. Divide in two and form into loaves. Place in greased loaf
pans and let rise again. Preheat oven to 450 degrees. Immediately reduce heat to 400 degrees when you put the bread into the oven. Bake for 40 minutes.

* In addition to the cinnamon, add one or more of: nutmeg, cloves, ginger, vanilla

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