Instructions: Begin by baking the potato. Wash it well and prick with a fork in several places. Place the potato in the oven and bake at 350 degrees for 40 to 50 minutes or until soft to the touch. Remove the potato from the oven and set aside to cool.

When the potato is cool, cut in half, and using a spoon, carefully separate the cooked potato from its skin. Place the cooked potato in a small bowl, mash it well with a fork (should yield 1 cup), and set aside.

In a large bowl, place the warm water, yeast, and olive oil. Stir well to dissolve the yeast, and set aside until bubbly, about 10 to 15 minutes.

Add the reserved mashed potato and stir well to combine. Add the unbleached, whole wheat, and soy flours, and salt, and stir well to form a soft dough. Turn the dough out onto a floured work surface and knead, adding additional flour if needed, until smooth and elastic, about 5 minutes.

Place a little olive oil in the large bowl, place the dough in the bowl, give it a twist, and turn the ball over to coat the other side. Cover the bowl with a clean towel, place it in a warm place, and leave to rise for 1 hour or until doubled in bulk.

Using a little olive oil, lightly oil (or spray with a light mist of oil) a large cookie sheet or pizza pan, and set aside.

When the dough has doubled, transfer it to the oiled pan, and stretch it to form a 10-inch circle. Sprinkle the sesame seeds and poppy seeds over the top. Cover the pan with a clean towel, place in a warm place, and leave to rise for an additional 1 hour or until doubled in bulk.

Remove the towel from the pan. Bake the loaf at 425 degrees for 15 to 18 minutes or until lightly golden brown. Transfer the loaf to a rack to cool. Serve warm or at room temperature.

This recipe yields one 10-inch loaf.

Yield: 1 loaf

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