MacThayer - This is my first opportunity since Saturday to check in and I was so pleased to find this recipe. As it happens, I'm making Vermont Oatmeal Maple-Honey Bread from the KA cookbook as I write. I went out and bought a couple new bread pans before the weekend, and thought I ought to get right back to my bread baking attempts before I lost my enthusiasm. The recipe is an all-purpose/whole wheat combo with rolled oats. I've measured all my ingredients on a scale and tested my temps with a thermometer. I'm keeping my fingers crossed.... The recipe you sent sounds wonderful, and thank you so much for the detailed tips. I will follow the recipe exactly and let you know how it turns out!

ohiomom - Not having made the recipe you posted, but comparing it to the Pillsbury recipe, I'd certainly try it at a lower temperature. You might lower it by 25°F and check the results, then lower it another 25°F the next time, etc., until you get the results you want. I probably wouldn't lower it below 350°F. You'd also want to test the loaf for doneness by using an instant read thermometer - between 190-200°F. The loaves in the Pillsbury book look like traditional, high-rising, domed top loaves. Your loaf looks like it has a nice crumb, but it also looks like it didn't rise properly or deflated from over-proofing, perhaps due to the adjustment of the salt. In your recipe, I think I'd use at least 2 to 2-1/2 t. of salt for that amount of flour/yeast. I believe the minimum "average" amount of salt in yeast breads is 1/3 t. per 1 cup of flour. When you divide that much sodium per serving, it's actually very little sodium per 1-ounce slice of bread. Salt adds a lot of flavor, but if you're like me, I've eliminated a lot of dietary sodium, so less is best for my tastebuds. "Old" recipes do tend call for more salt than I typically use, and I adjust them according to my tastebuds. The rule of thumb is, when you adjust the salt in a yeast bread recipe, adjust the yeast by an equal amount. For instance, if you reduce the salt by 50%, then adjust the yeast by that much as well. But as with all "rules" concerning breadmaking, there is always a way to break the rules and breadmaking is all about contridictions. There are many ways and techniques to make bread, and bread is quite individual. How many of us have made a loaf of bread and accidently left the salt out of it entirely, and still got a loaf of bread.... Salt has these functions in yeast breads, so if you reduce or increase salt, you may affect these things from the science perspective. 1. tightens gluten 2. enhances flavor 3. slows yeast activity 4. controls bacterial growth For those of you who lack a pilot light to warm your oven for proofing dough, check the temperature of your oven with a thermometer (with the door closed, light on, and 20 minutes to warm up). I've noted in my oven it stays a perfect 80-85°F - in the farthest corner away from the light. It's too warm close to the light or in the middle of the oven. But to contradict bread "rules" again, dough rises just fine at much colder temperatures, it just takes longer than when using an optimum temperature and optimum humidity. Cold rises actually contribute a lot of flavor to bread. -Grainlady

Judy, that was my recipe, I burned it to CD and so I can't change the original. Sigh. I add the egg with the rest of the liquid ingredients but when I leave it out I don't notice a very large difference in texture. There seems to be no difference in taste. Every time I post it, I try to change it to add the egg, but either I forget or someone pulls up an old version and copies it. Good thing it's not critical and I guess goes to show that when I say bread is easy and very forgiving, it really is! Annie

Believe me, I read ingredients on all labels, as well as expiration dates, and if I cannot find an expiration date, I get someone in the store to help me. I have to avoid all white sugar as well as white flour, but when making my own lavash, I decided that a small bit of white flour would be okay. I'll look for the Zhoug sauce also. Here's the recipe I am using now: Lars' Whole Wheat Lavash Bread 1-3/4 cups whole wheat flour 1/4 cup white flour 2 Tbsp vital wheat gluten 3/4 tsp. salt 1 Tbsp. raw sugar 1 Tbsp instant dry yeast 2/3 cup warm water 2 Tbsp Greek yogurt 1 Tbsp. Olive oil slightly toasted sesame seeds, or Za'atar* olive oil Mix flours, salt, and sugar in a mixing bowl with a whisk; then add yeast, water, yogurt, and 1 Tbsp olive oil. Knead until smooth and elastic, adding more water or flour if necessary. Place in a warm and oiled bowl, turning dough over to coat surface with oil in the bowl. Cover bowl with plastic and refrigerate overnight, or two days. Remove dough one hour before planning to roll it out. Preheat oven to 350° F. Roll dough into a 17” x 9” rectangle and dock or prick with fork. Cover with plastic, and allow to rise for 1-1/2 to 2 hours. Place on baking sheet and brush lightly with olive oil or water; then sprinkle with sesame seeds or Za'atar. Bake for 15-20 minutes or until bread is lightly browned. Brush with olive oil or spray with water (as preferred) as soon as it comes out of the oven. When slightly cooled, cut into squares or rectangles and store in a plastic bag or air-tight container to prevent it from drying out or getting hard. *Note: I store Za'atar in the freezer because it contains sesame seeds, and they do not keep well at room temperature. I also store sesame seeds, toasted or raw, in the freezer. Option: You can cut the dough into four pieces and roll out into four very thin circles and then bake at 500° for 1-1/2 to 2 minutes or on a hot griddle. You don't have to dock it if you bake it this way, but it will bubble up and make be crisper than you want. Instead of yogurt, you can add whey protein powder and a bit more water. If you bake it on a griddle it may cook more quickly and will need to be flipped. You can make smaller ones if your griddle is too small. I have decided that I also like the original recipe I made with 100% whole wheat. It got better (softer) after a couple of days in a plastic bag. The second batch is in the freezer because I think I'm not really supposed to be eating it until middle of next week.