Mix the sweet potatoes and 1/3 cup oil in a small bowl and set aside. In another small bowl dissolve the yeast and sugar in the warm water, making sure the temperature is within the range of 105 and 115 degrees (the yeast won't activate if water temperature is too hot or too cold). Set the yeast mixture aside for about 5 minutes until frothy on top. Meanwhile, in a medium bowl mix the oats, barley flour and millet. In another bowl mix the whole-wheat and rye flours. Have prepared the all purpose flour to use a yet undetermined amount.

Once the yeast is frothy on top and has given proof that it is alive, then and only then proceed with the remaining steps. If yeast is not active, start all over with new yeast, water and sugar mixture. By doing this step (called proofing the yeast) separate from mixing with all the other ingredients, it saves throwing out everything because the yeast was expired or died for some other reason and the bread won't rise.

To an active and alive yeast mixture, add the bowl of oats, barley, millet and salt. To make this dough, a mixer or food processor may be used or it may be mixed by hand with a wooden spoon. Add the potatoes and oil and mix well. Add the whole-wheat and rye flour and mix for 2 minutes in mixer, process 45 seconds in processor or 100 strokes by hand. Add the white flour 1/2 cup at a time to see how much will be needed. Once a dough forms, place it on a floured work surface and continue to knead it for 6-8 minutes. It will not be as elastic as when using all white flour.

Place the dough in a greased bowl, using the remaining 1 tablespoon of oil, cover with plastic wrap and a dry clean dish towel and leave at room temperature for 1 1/2 hours or until it is double in volume.

Turn the dough onto a floured work surface and divide into 4 or 5 equal amounts to form into loaves. Pat and smooth each piece of dough into a round, oval or long loaf shape and place on a baking sheet. Again, cover with plastic wrap and dish towel and leave at room temperature for another hour.

Preheat the oven, 15 minutes before baking the loaves, to 375 degrees . Remove plastic wrap and towel and bake the loaves for 45 to 55 minutes or until the loaves are crusty and sound hollow when tapped on the bottom.