The first two are Old Mill Sampler bread from a book Julie loaned me this week. The recipe included rye flour, whole wheat flour, all purpose flour, corn meal and honey, and then I added millet (first time using it) and flax seed, plus dusted the tops with wheat germ. GREAT bread!
And then I made two more batches of the yogurt French bread - one as a round loaf, and the other split into two traditional French loaf shapes. Well, "traditional" if "misshappen" is a synonym... Ok, so my first attempts in aaages at making French bread loaves, AND the first time I've used my new loaf pans....and I didn't realize that my dough was going to expand out and over the ends of the pan. OOPS!
Ok, how dorky-proud do I look here!? LOL