2 envelopes active dry yeast
3 med. potatoes, unpeeled & grated
3 c. buttermilk
1/2 c. shelled sunflower seeds, divided
4 c. all-purpose flour
1/2 c. warm water (150 degrees)
1 tsp. salt
7 c. whole wheat flour

Sprinkle yeast over warm water; set aside 10 minutes. In a 2 quart saucepan, heat potatoes and 1 cup buttermilk to lukewarm. Pour into a very large bowl. Stir in yeast mixture. Heat remaining buttermilk to lukewarm. Mix into contents of bowl with salt and all but 2 tablespoons of sunflower seeds. Gradually mix in flour, using hands, as dough becomes heavy.

Turn out onto board and knead about 12 minutes until dough is elastic and very firm. Grease a large bowl. Turn dough in bowl. Cover and set in warm place to rise until doubled in bulk, 1 1/2 to 2 hours, Punch dough down and knead 4 minutes. Form into 2 smooth round loaves. Place on greased baking sheets. Cover and set in a warm place to rise until doubled in bulk, about 1 1/2 hours.

With sharp knife make 6 parallel slits in top of leaves. Bake in 375 degree oven 30 minutes. Brush with warm glaze and sprinkle with remaining sunflower seeds. Bake for 10 to 15 minutes until loaves sound hollow when tapped and are lightly browned. Cool on rack.

GLAZE:

1/4 c. water
1/2 tsp. starch

In a small pan combine the above and simmer 3 minutes.