"Sow's Ear" Whole-Meal Potato Bread Recipe...

The night before, refresh your starter if you are using one.
In the morning, boil and mash enough potatoes to make 3 cups (I used mashed from Thanksgiving with      cream and butter and salt and pepper and everything)
Combine in a LARGE bowl with:  6 cups warm milk, OR if fresh whey is available, 2 cups whey can be substituted for an equal amount of milk as whey is an excellent dough conditioner.  (I did substitute)
Add to this:  1 cup honey or other natural sweetener (I used honey)
                    6 eggs
                    1/2 cup melted butter
                    2 tsp granulated yeast (I used SAF)
                    1 cup sourdough if you are using it  (I did)
                    Sufficient freshly ground whole wheat meal to make a stiff sponge.
Sponge:  You want the sponge stiff enough to stand a wooden spoon in for several seconds before it falls over but not so stiff as to be dry.  All your flour is added at this time in order for the bran to absorb all the moisture it wants; if you were to skip this step you would end up adding too much flour in the next step.  The sponge should be allowed to work for at least an hour but can sit overnite as long as a brief stir now and then releases carbon dioxide gas in order as not to kill the yeast.  (I left mine overnite)
Finalize the dough:  Add 2 Tbsps. salt and enough flour to make a workable dough.  Turn it out on a floured table or countertop and knead adding flour as necessary to make the dough elastic. About 15 minutes.  (I let my machine do that)  Place dough in a floured bowl.  Let it rest 15 minutes covered with a damp towel.
Turn out on the table and fold it in, one side at a time north, south, east and west.  Invert and return to bowl covering with damp towel.  Give it a good rising... until it rounds up nice under it's damp towel.
Cutting the loaves:  Turn risen dough onto a floured board and cut into two-pound pieces rounding each and setting to rest for 10 minutes, covered.  After the dough has rested flatten each piece  to about the size of a serving platter and fold in the sides to meet in the middle and starting at the end toward you rolling up into a tight loaf, pinching the edges to seal.  Place seam side down in greased loaf pans.
Allow to rise until it feels soft  when poked with a finger but does not hold the dent.
Bake at 375 for "something less than an hour".  The loaves sound hollow when tapped.  Makes 6 loaves   Enjoy!