1 med. potato
2 tbsp. honey
1 c. whole wheat flour
1 c. unbleached flour
2 1/2 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. salt
3/4 c. rolled oats
1/4 to 1/2 c. currants or raisins

Preheat oven to 375 degrees. Peel and slice potato. Place a small saucepan with water to cover and cook until tender. Drain potato, reserving 3/4 cup of the potato water. Mash the potato. Add 1/2 cup mashed potato and honey to reserved potato water, stirring well.

Into a medium bowl, sift together flours, soda, cream of tartar, and salt. Stir in oats and currants. Make a well in the center of dry ingredients and pour in the potato mixture. Stir until a stiff dough forms. Turn out onto a floured board and knead 1 minute with floured hands. Shape into a ball. Place in an 8 inch round cake pan that has been coated with vegetable cooking spray, and flatten slightly. With a sharp knife, make a cross slash in the top of the loaf.

Bake until loaf sounds hollow when tapped, 25-35 minutes. Serve plain or with fruit butter, jam, honey or a slice of cheese. Or serve with a hearty soup or stew. For best slicing, cool completely before serving.