Potato Wheat Bread

I'm not quite sure why the recipe calls for potatoes, but this is a really good bread. It has a nice soft texture with a slightly crunchy crust. The seeds dispersed throughout the bread add to the texture and flavor.
Potato Wheat Bread
1 cup potato water (from boiling potatoes)
2 tsp. yeast
3 Tbsp. sugar
1 cup mashed potatoes (cooled to room temperature)
2 tsp. lemon juice
3 Tbsp. corn oil
1 1/2 tsp. salt
2 cups wheat flour
2 cups bread flour
1/2 cup sunflower seeds (I substituted pepitas)

Heat the water until warm, between 105ºF and 115ºF. Pour both into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Add sugar, potatoes, lemon juice, oil, salt, wheat flour and half the bread flour. Beat well. Cover and let stand 15 minutes.

Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in sunflower seeds (or pepitas). Cover and let rise one hour.

Punch down dough, and divide into 2 to 3 loaves. Shape into round loaves, and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Bake 35 to 40 minutes until loaves are golden and wooden skewer comes out clean. Cool on wire rack.