No-Knead Multi-Seed Potato Bread

• FOR THE POTATO MASH:
• 3 Medium Potatoes
• 1-1/4 cup Raw, Grated Potato (about 1 1/2 Medium Potatoes)
• 1 Tablespoon Olive Oil, Divided
• FOR THE BREAD:
• 1 Egg
• 1 Egg White
• 1/3 cups Olive Oil
• 1-1/4 cup Milk
• 3 Tablespoons Sesame Seeds
• 3 Tablespoons Sunflower Seeds
• 3 Tablespoons Pumpkin Seeds
• 3 Tablespoons Linseeds (flax Seeds)
• 1-1/2 cup Whole Wheat Flour
• 1/2 cups Cornflour
• 1-3/4 Tablespoon Baking Powder
• 1 teaspoon Salt

1. Preheat oven to 175u0b0C (about 350u0b0F). Lightly grease a baking sheet with olive oil.
2. Boil potatoes for the mash until they are very soft. Drain well and mash with olive oil until nice and smooth. (You will want about 1 1/4 cups mashed potatoes.) In a large mixing bowl, stir mashed potato into grated potato.
3. To the potato mash, add egg, egg white, olive oil, and milk. Stir until well-combined.
4. In another medium bowl, stir sesame seeds, sunflower seeds, pumpkin seeds, linseeds, whole wheat flour, cornflour, baking powder, and salt. Add dry ingredients to the wet ingredients and stir until mixture comes together to form a soft dough. It will be a little bit sticky but you should be able to gently form it into a rough ball.
5. Place the dough on the baking sheet and gently press it into a 9 x 8 inch oval. Using a sharp knife, cut a large "X" into the top of the dough.
6. Bake for about 45 minutes until nicely golden brown. It should sound hollow when tapped.
7. Once cooked, remove from the oven and let the bread sit on the baking sheet for 5 minutes before placing on a cooling rack to cool completely. Allow to cool for about 1 hour before slicing.

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Taken from tastykitchen.com/recipes/breads/no-knead-multi-seed-potato-bread/ (may not work)