Potato Bread

• 3 tbsp honey or corn syrup
• 1 cup active sourdough starter
• 1/4 cup active dry yeast
• 1 2/3 lbs potatoes, peeled, boiled and mashed
• 5 cups whole-grain flour
• 5 1/2 cups rye flour
• 2/3 cup fried onions
• 1 cup oatmeal
• 1/3 cup sunflower seeds
• 1/3 cup pumpkin seeds

1. Combine honey or corn syrup, sourdough starter and yeast in a large bowl. Add pinch of salt. Stir in 2 1/2 cups lukewarm water, the mashed potatoes, 3 1/3 cups whole-grain flour, the rye flour and 4 tsp salt to make a sticky dough. Cover tightly with foil and leave overnight in the fridge to double in size.
2. Knead the remaining 1 2/3 cups whole-grain flour and the fried onions into the dough. Divide the dough into thirds and form 3 long loaves. Roll one loaf in oatmeal, one in sunflower seeds and one in pumpkin seeds.
3. Put the loaves on a baking tray lined with baking paper. Make slashes in the loaves, cover with a cloth and leave to rise in a warm place for 1 hour.
4. Preheat oven to 425u0b0F. Bake bread for about 20 minutes. When cooked, leave to cool on a wire rack.

honey, active sourdough starter, active dry yeast, potatoes, wholegrain flour, rye flour, onions, oatmeal, sunflower seeds, pumpkin seeds

Taken from recipes-plus.com/api/v2.0/recipes/18376 (may not work)