I've been way behind about typing up notes on my past few loaves. A couple were nothing new and worth making notes on, but two are worth jotting down even if I've forgotten the details.
This loaf was pretty bread flour heavy. I think it was maybe 80% bread flour and 20% white spelt flour. The notable aspect of this is that I incorporated a pretty good amount (maybe 20g) of lavender (some fresh, mostly dried), probably a good bit more than the two or three previous times I've tried adding lavender. For the first time the lavender flavor came through distinctly- a very nice but not overpowering flavor. Paired nice with cheese and the fresh figs that were ripening then.
Brown Rice Loaf
Other notable loaf was a brown rice loaf. I regret that I forgot to weigh the cooked rice before I added it, but I used 1 cup if cooked brown rice. I think I was a 600g loaf, with some rye and some whole wheat. I was pleasantly surprised that the rice did not seem to change the moisture and handle-ability of the dough when added anywhere near as much as with other porridge and soaked grain additions. The flavor was quite nice and the texture excellently creamy.
One thing I did for both loaves was coat the outside in cornmeal rather than flour. I really like the result: a bit more texture and the crust seemed to come out crunchier.