From last weeks sponge starter batch, I made whole wheat bread with oats and walnuts, walnut scallion baguettes and fig-walnut bread. The first two were almost a straight take from recipes in Amy's Bread baking book. Though I didn't get the nice airy holes in the end result with the baguettes, it was a tasty bread. It made three loaves, one frozen. The baguette did not freeze well, even being in the freezer only less than a week. The walnut-scallion bread was nice split lengthwise, brushed with olive oil, a dash of kosher salt and broiled to toasty, then rubbed with fresh garlic. :) The whole wheat sandwich bread was only frozen three days, and it did just wonderful for toast. It was particularly tasty with jam or honey - kid approved.
Crushed in the mill, its value increases and it becomes bread, invigorating to the soul.
Ground in the teeth, it becomes spirit, mind, and the understanding of reason;
Lost in Love, that spirit delights the sowers after the sowing.