3½-4 cups freshly ground whole wheat flour, sifted to remove the bran and germ (makes all-purpose flour)
Instructions
Bring a medium pot of salted water to a boil and boil potatoes until fork tender. Meanwhile, have all ingredients ready at room temperature
In a standing mixer, combine hot potatoes and butter and mix well.
Add yeast, buttermilk, eggs, sugar and salt and mix until the ingredients are well combined.
Add the unsifted whole wheat flour and knead on medium low for 5 minutes. Cover with a towel and let dough sit undisturbed for 5 minutes. This allows the wheat flour to absorb the liquid and produces a better loaf.
Add all-purpose flour ½ cup at a time, until the bread is moist and not sticky. Knead on medium speed for a full 10 minutes. The dough should be smooth and elastic and the sides of the bowl should be clean.
Cover with a towel and let it rise in a warm place until it's doubled in volume, 1 to 1½ hours.
Grease and flour two 9x5 inch loaf pans.
Punch the risen dough down and shape into two loaves.
Place each loaf seam side down into each pan. Cover with a towel again and let it rise a second time until each loaf is about doubled in volume, approximately 1 to 1½ hours.
Preheat the oven to 375 degrees.
Bake each loaf until the top is golden brown and the bottoms sound hollow when thumped, about 35-45 minutes.
Allow to cool for at least 30 minutes before serving.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/whole-wheat-sweet-potato-buttermilk-bread/