Following the success of our last loaf of bread we decided to try a new loaf using mostly just regular flour, instead of the bread flour we used previously. I had about a half a cup of the bread flour left so I used that and 2.5 cups of regular flour, keeping every thing else the same.

Well, almost everything. Instead of using bran, this time we used cornmeal, flour, oats and flax seeds.  As with the other loaf, this bread turned out marvelously!

We wondered whether using regular flour would make the bread a little less dense and whether that would make the holes (butter traps...) bigger.

One thing I noted was that the bread was not at all browned when I removed the lid. The bread also appeared to have risen higher than the first loaf.

So, that meant that I cooked it longer than the first, leaving it in the oven for a full 15 minutes after removing the lid, whereas I cooked the first loaf for a mere 7 minutes after removing the lid.


Since Chip had gone to bed by the time this loaf was ready, I waited until morning to cut it open and try it. As with the first loaf, Chip did the honours. He came in from his usual Saturday morning run, took a shower and then came down to cut the bread. Once again, the crust was so hard that it was difficult to cut. We may need a superior bread knife soon. The holes did indeed appear to be larger. We toasted the bread and slathered it with butter. I added honey to mine and the butter traps turn out to be very good honey traps as well. Heh.

All I can say is Mmmmm....fantastic!

I think we'll try the next loaf with rosemary and whole grain flour.