Hrm. They look good to me. I'd bet they'd make excellent chicken salad sandwiches.

Wow -- they look awesome!  I've never tried that kind of bread -- it sounds delicious.  Just out of curiousity, what struggles did you have with them?

Karen

Those are beautiful.  Textbook stuff.  Got an image of a naked slice?

Really nice photos, more info on these delicious colorful loves?

I am glad that they turned out fine.  A big relief. 

Karen, I had to rush out of the house so shorted the kneading time of the dough.  Came home four hours later and the dough was not behaving how it supposed to.  I had to keep working at it until I ran out of time.  Finally took a deep breath, shaped the dough for the final rise then baked; hoping for the best.  Phew, they turned out all right.

Flournwater, the loaves are still warm.  The internal temperature was 196F when finished baking so I wanted the breads continue to "cook" a bit longer before slicing them.  These two are ordered loaves so I will have to slice them before delivery tomorrow morning.  Hopefully I will have time to take a picture before they go out of the house.

Blackbird, these two were made of mostly whole wheat flour, cottage cheese, dill weeds, caraway seeds, vital wheat gluten, a bit of sugar, salt.  I used non fat milk and some water, 2 T of oil for the liquid.  They were supposed to be 100% whole wheat, medium loaves but when I struggled with them I had to work more flour into the dough before shaping them.  They ended up to be quite a bit larger than a medium loaf.  I nomally used about 2 cup of sourdough starter and 4 cups of whole wheat flour for two loaves.  Today, I probably ended up using 2 cup of starter and four cups of whole wheat flour and one cup of unbleached flour.

Here they are:

Kilpatricks couldn't have done better.  If I had a prize to award, it'd be yours.

That's at least as nice as anything you'll see in a bakery.  Probably better than most.

This is what I want my bread to look like, but have never gotten close...could you possibly give me instructions as to "exactly" how you made these beauty's?  I mean like the recipie????

Please, please...I know I can follow the recipe...just give it up...cumon...:-)

I really enjoy making breads.  Since I joined this site, I have learned a lot from all of you.  This is a wonderful place to be.  And I am most grateful for Floyd and all those who devote their time and efforts in making this happen.  You're all great people.  Thanks again!