Potato Blood Bread

 I baked my sourdough multigrain potato-blood bread. I used potato water (6 ounces leftover from squeezed shredded potatoes) rye flour, Irish oats, semolina, whole wheat sourdough starter, and bread flour. Wow! The taste of rye and the potato with oats are giving me an image of plaid skirts and white knee socks. Autumn and Scottish! Potato-blood knee-socks bread.