Just had a piece for breakfast, very good. I did have to make some changes but don't think it changed the recipe any. Used FF half and half for the evaporated milk. Was short of rolled wheat so used what I had and added 10 grain. Mine did take a long time to raise, 5 hours and still not over the top of the loaf pan. Baked it anyway.
Well done Carrol, this is a very nice loaf of bread. I baked mine on a stone also,first of all I didn't use all the flour, as past times I have found that the flour is a bit different here, so I held back 1/2 cup, I didn't have wheat flakes but I did have rye flakes, so I used them, also I did grind my flax seed in my coffee grinder as we know you don't get any health benefits if you leave it whole, everything else I did as the recipe said except the baking time. I baked it for 30 mins but my internal temp was only 77 and it needed to be 100, so as not to be wet inside, so I baked for an other 10 mins and it came out just fine, as you can see from my photo. The taste was nutty and I think the perfect partner for some hot soup, that would be a meal in it's self as you wouldn't be able to stop eating the bread.
Oh my Carrol, DH has declared this his favorite sourdough bread yet; I made it with my San Franciso Starter & it has a fairly strong SD flavor that I thought would go well with this. We both like seeded breads & I used Flax, oats and a mixed seed blend that I got from KAF. Loved how it turned out, made a HUGE loaf so next time I'll make two loaves out of it. I did a slow rise, putting it in the fridge overnight and the resulting loaf was huge and the taste wonderful with a firm crust that will be great for sandwiches. Made for Spring PAC 2014
Well, it was one of those days. I had this big bowl of dough, and not enough time to really deal with it. So I tipped the bowl straight onto a heated oven stone - wow! It turned into a wonderful loaf of bread. Also, I used regular milk and no wheat flakes, and it turned out great. Wonderful texture and flavor.