Add 1 teaspoon salt and cook, half covered, until the potatoes are very tender.

Drain the potatoes, SAVE THE POTATO WATER, and mash the potatoes well.

Measure out 3 cups(750ml) of the reserved potato water. Add extra water if needed to make 3 cups. Place the water and mashed potatoes in the bowl you plan to mix the bread dough in. Let cool to lukewarm (70-80°F/21 - 29°C) – stir well before testing the temperature – it should feel barely warm to your hand. You should be able to submerge you hand in the mix and not be uncomfortable4.Add yeast to 2 cups all-purpose flour and whisk.

Note about Adding Yeast: If using Active Dry Yeast or Fresh yeast, mix & stir yeast into cooled water and mashed potatoes & water and let stand 5 minutes. Then add 2 cups of flour to the yeast mix and allow to rest several minutes. If using Instant Dry Yeast, add yeast to 2 cups all-purpose flour and whisk. Add yeast and flour to the cooled mashed potatoes & water and mix well. Allow to rest/sit 5 minutes.5.Sprinkle in the remaining 1 tablespoon salt and the softened butter; mix well. Add the 1 cup whole wheat flour, stir briefly.

Add 2 cups of the unbleached all-purpose flour

Turn the dough out onto a generously floured surface and knead for about 10 minutes, incorporating flour as needed to prevent sticking.

The dough will be very sticky to begin with, but as it takes up more flour from the kneading surface, it will become easier to handle; use a dough scraper to keep your surface clean.

[ My note : This is the point where I learnt that 'sticky' definition I was mentioning earlier! mama mia!Also from this point, you will realise that the photographer 'me' did a little disappearing act on and oft ! can't blame her - she was busy breaking her back with the dough ]

The kneaded dough will still be very soft. Place the dough in a large clean bowl or your rising container of choice, cover with plastic wrap or lid, and let rise about 2 hours or until doubled in volume.

Turn the dough out onto a well-floured surface and knead gently several minutes. It will be moist and a little (Huh! ) sticky.At this stage it is all my imagination and fate which should be taking over! Anyways I kneaded the dough into small balls ( which turned out to be another herculean task and made about 10 balls and lined them side by side in a baking dish and let them rise a little more.

Rest of the dough, I shaped into a large loaf. Baked them at 450°(230°C) for 10 minutes and then turn the oven down to 375°F (190 °C) for the remaining time. Took the out and cooled them for a while.