Transitional Country Hearth Bread, to be exact. It's transitional because the flour is a 50/50 mix, rather than 100% whole wheat, which is what I usually try to work with. I've been trying to get the bread a little airier, which is why I'm including some all-purpose flour. That's how it's been going for my pizza doughs, too; I want to go with 100% whole wheat, but the texture just isn't there.
In the background you may have spotted some cookies. Your eyes do not deceive.
They're Oatmeal Raisin Chocolate Chip. They were in before the bread. And before the cookies I did crackers of the whole wheat sesame and flax seed variety. It was an ambitious morning of baking, but I started the doughs last night and the timing worked out well, with the bread ready to go in just after the cookies finished. It's nice to get a bunch of stuff baked while the oven is hot. Everything turned out great, except Courtney doesn't like raisins. So everything turned out great! Ha!
(Seriously though, I meant to make half raisin and half raisin-free, but I, um, forgot.)