In a bowl, whisk together the warm milk and instant yeast. Allow it to sit for about 5 minutes, or until it becomes foamy and fragrant.

In a large mixing bowl, blend the whole wheat flour, potato flakes, honey, oil, eggs, and salt.

Gradually pour the foamy yeast mixture into the dry ingredients, mixing until combined.

Begin adding all-purpose flour a cup at a time, stirring until a soft, sticky dough begins to form.

Lightly flour your work surface and knead the dough for about 8-10 minutes until it’s smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place until it’s doubled in size—about 1-2 hours.

Once risen, gently punch down the dough to release air. Roll it out into a rectangle about ½ inch thick.

Generously spread the raspberry sauce or preserves over the rolled-out dough.

Carefully roll the dough from one end to the other to create a tight log.

Place the rolled dough into greased loaf pans and cover. Let it rise again until puffy and increased in size—another 30-45 minutes.

Preheat your oven to 350°F and bake the loaves until golden brown and cooked through—around 35-40 minutes.