Potato Grain Bread

I found this recipe in my Company's Coming "The Potato Book". I am always looking for new whole wheat bread recipes to try, and I was cooking some potato anyway, so I figured this would be an interesting recipe to try. The list of ingredients may be a bit long, but the process is rather easy.It makes two beautiful, hearty loaves of bread that slice really well and are great for sandwiches The bread is a little on the dense side, probably because of the potatoes, as it certainly was not due to a lack of rising. Other than that, it is great Of course I used all whole wheat flour and no all-purpose (white) flour. It is surprising that I did not add some ground flaxseed too. 

Potato Grain Bread
1 cup all-purpose (plain) flour
1 cup whole wheat flour
1/2 cup all-bran cereal
1/2 cup rolled oats (not instant)
2 Tablespoons granulated (white) sugar
1 package instant yeast
2 teaspoons salt
2 cups very warm water
1/4 cup milk
1/3 cup molasses
1/4 cup butter or hard margarine
1 cup mashed potatoes
4 1/2 cups all-purpose (plain) flour, approximately 

In a large bowl, stir together the first seven dry ingredients. Make a well in the center. 
Meanwhile in a medium saucepan, heat the next five ingredients until very warm and margarine is melted. Add to well, beat for two minutes. Work in enough remaining flour and knead for 8-10 minutes until smooth and elastic. Allow to ruse for 75 minutes, until doubled in bulk. 
Punch dough down, divide in half. Shape into two loaves. Place each in a greased 9x5 inch loaf pan. Let rise for 45 minutes until doubled in bulk.
Bake at 375◦F for 35 to 40 minutes, covering the tops with foil for the last ten minutes if needed to avoid over-browning. 

Paré, Jean. "Brown Grain Bread." Recipe. The Potato Book, Edmonton Alberta: Company's Coming Publishing Limited, 2004. 24.