Sourdough Potato Corn Rye

I have made this bread for many years during periods when our collection of potatoes has grown too large. I boil four or five potatoes, mash them with their skins on, added them to a sourdough starter, and included corn meal. 

In the past two weeks I made one first with red potatoes and a whole wheat sourdough, and then another with white potatoes and my rye starter. Both loaves were edging up on five pounds when they were done because the boiled potatoes contain so much moisture within them that to get the dough to finally set requires nearly five cups of bread flour.

Using a cup of coarsely ground cornmeal gives the final bread toothiness, while the potatoes impart richness. Finishing up five pounds of this bread is not that difficult, really.