Baking bread

I baked bread today, using a recipe from The Minnesota Homegrown Cookbook, given to me by my sister last Christmas.  I've made this particular bread before, so I know it works.  The recipe is called 'seeded oat and potato bread', and also includes sesame seeds, sunflower seeds, and flax seeds.

This is the 'sponge', when the oats, potato and honey have been added to the yeast, water and milk.  Two cups of wheat flour have been stirred in as well.

Here is the dough after more flour is added, just to the point where it can be kneaded.

The dough has been kneaded (knedded?  kned?  knet?) and is set aside to rise.

An hour later, the dough is risen.  Next step, forming loaves.

The loaves are formed.  I slashed the tops with a knife and added melted butter.  Let rest a few minutes, then bake for 40 minutes.

Here they are, right out of the oven, ready to serve with our ravioli dinner.  Nothing like a heaping helping of starch to get us through a crisp, cool October evening.  Except that today it was sunny and 80 degrees.  Oh well, who's to know?

The bread is very good.  A nice soft texture with a bit of nutty crunch from the seeds.  Although I think it could use a bit more sweetness.  (Couldn't we all?)  Next time I may add raisins, and see how that turns out.