Alan ThickeS Irish Freckle Bread - whole wheat flour

Method

• In a large bowl, combine together 1 cup of the whole-wheat flour, 1 cup of the white flour, the sugar, the undissolved yeast and the salt.
• Heat butter and water together until very warm (125F to 130F); gradually stir the warm liquids into the dry ingredients.
• Then stir in eggs, mashed potatoes, dates and the additional flours to make a soft dough; add a few more tbsp of the white flour if need be.
• Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.
• Cover and let rest on a floured surface for 10 minutes.
• Divide dough into 4 equal pieces; shape into 4 slender loaves-- about 8-1/2 inches long.
• Set 2 loaves side-by-side in each of 2 well-greased 8-1/2-by-4-1/2-inch loaf pans.
• Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.
• Preheat oven to 350F degrees.
• Bake in preheated oven for 35 minutes or until done.
• Remove from pans; cool on wire racks.