What you need
Unbleached King Arthur whole white wheat flour: 3cup/ 489g
Instant yeast: 2 ½ teaspoon
Luke warm water: ½ cup +2 1/2 tablespoon/ 125g
Flax seed meal: 1 tablespoon/ 8g
Luke warm milk: ½ cup/ 122g ( I used 2 % milk)
Salt: 1 ½ teaspoon/ 6g
Mashed potato: 134g
Olive oil: ¼ cup/ 55g
Honey: 2 tablespoon
How I made
In a bowl of kitchen aid stand mixer combine the yeast/water with the remaining ingredients, and mix and knead until you've made cohesive dough. Set aside for 20 minutes for autolysis. Then in stand mixer, knead at low speed for about 7 minutes. Note that 100% whole wheat dough will never become smooth and supple like dough made with all-purpose flour; it'll feel more like clay under your hands, and may appear a bit rough.
Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's expanded and looks somewhat puffy, about 90 minutes.
Lightly grease a 9" x 5" loaf pan. Transfer the dough into a board and gently shape the dough into a smooth log, and settle it into the pan, smooth side up.
Cover the pan with lightly greased plastic wrap, and allow the loaf to rise till it's crowned over the rim of the pan by about 3/4", about 60 minutes. Don't let it rise too high; it'll continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 25 minutes, or until the center registers 190°F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack.
Run a stick of butter over the top of the hot loaf, if desired, for a softer crust. Allow the bread to cool completely before slicing.
Preparation time: 3.5 hour
Yield: 1 loaf