Introduction and Oatmeal Pecan Wheat Loaf pics

Hello all, I've been lurking on the site learning lots of good information for a while now, and replied/commented on a few posts on the site, but realized I'd never posted an introduction or anything, so... Hi.

I've been baking for about 6 years now, but truthfully, it's only been in the past couple of years that I've gotten more serious about baking and more frequent in when I am able to bake.  My wife already had the cakes, cookies, and other such sweets taken care of, so I decided to give bread a try and, well, I kind of got hooked!  So, here I am, several years later, enjoying every bit of it!

I don't really know what all people may find interesting in an introduction such as this, but here are a few more bits about me: If I had to pick, I'd definitely say Challah is probably the bread I'm most comfortable and confident with, not to mention the bread I've baked the most loafs of, which I guess the confidence and repetition go hand-in-hand.  Despite all the great things I've read about it, I've yet to try my hand at getting a starter going. I've thought about it and would like to at some point, but I've got so much else to learn too, so, I think I'm going to leave the sourdough to an unknown future date when I've got some other techniques learned and I can focus on the leavener more specifically.

Finally (I don't want to waste any more of your time on my rambling), while I love all of the amazing tasting white bread I've made so far, I keep being told I should really do more wheat breads (something about taking care of my health and all...). So, I've been experimenting with various wheat bread recipes to try and get more of the flavors my wife and I are looking for. I don't always like the taste of just plain wheat bread near as much as plain white, so, I've been playing with recipes to add more flavors.  One of the more recent experiments turned out to be quite a success!  I started with Reinhart's BBA Whole-Wheat Bread and modified the soaker recipe completely and subbed out the oil in the dough to come up with an Oatmeal Pecan Wheat Loaf.  It has the smoothness of a lightly enriched sandwich loaf, a bit of texture from the soaked but non-precooked steel cut oats, and a subtle hint of the nutty flavor of pecan (used meal and oil instead of pieces so it wouldn't be to strong and could go with more meals than pecan pieces in the loaf would). And if you're looking at the coloring of the bread and still wondering, yes, there is a tiny bit pumpernickel flour in it, along with the pecan meal, giving it the color. However, no matter the description, I've read enough posts on this site to know everyone really wants pictures, so, here you go.