2 1/2 cups warm potatoe water
1 tbsp. yeast
1 tbsp honey
2 tsp salt
2 tbsp olive oil
3 cups fresh soft wheat flour or all purpose
3 cups fresh whole wheat flour
Mix all ingredients except the soft flour for one minute in large mixing bowl. Then add the soft flour until the mixture cleans the sides of the bowl. Turn out onto floured surface and knead for 10 - 13 minutes. Allow dough to rise 30 minutes in greased bowl.
To shape loaves: Divide dough into two parts, roll each part into a 12x15 rectangle. Roll up tightly along long side. Pinch the edges to seal. Place on greased cookie sheet or stone. Let rise for 60 minutes.
When done rising slash the tops with serrated knife three times. Beat one egg white with water till foamy. Use either pastry brush or hands to lightly coat top and sides of loaves with egg white mix.
Bake at 375 for 25-30 minutes. Let cool for 10 minutes then remove to wire racks to cool completely.