On the weekends I've been making bread. The recipe I've been using is Coarse Grained Whole Wheat with Toasted Walnuts from the book "Amy's Bread" which I keep modifying. The loaf you see here has no walnuts and is partly whole wheat flour and partly a blend of rye and whole wheat flour that I brought back from Stockholm. When I saw this 50/50 blend of wheat and rye in the grocery store I had to try it and so packed home a 2 kilo bag. Also a bag of rye flour (and envelopes of Swedish yeast--and yes, I did get nailed for extra baggage charges at the airport!) I think I pretty much have the recipe I want now, maybe to be called Coarse Grained Whole Wheat Rye and Flax loaf.