Imbolc Granary Loaf 1/2 cups warm water 1 1/4 cups warm milk 2 pkgs. yeast 1/4 cup honey 1/4 cup olive oil 2 cups whole wheat flour 2 cups unbleached all-purpose flour 2/3 cup King Arthur Flour's Harvest Grains Blend 2/3 cup King Arthur Flour's Malted Wheat Flakes 1/2 cup wheat germ 1 tsp. salt Proof yeast in warm water and honey. Mix dry ingredients and cut in oil with pastry knife. Knead and let rise until doubled. Divide into two, then divide again into two unequal parts. Shape larger two into bowles, and make indentation in the middle. Shape smaller two into teardrop-shaped bowles, and insert into indentations in larger ones. Poke finger all the way through center ("bashing"). Cover and let rise until doubled, about 45 minutes. Preheat oven to 375 degrees, with rack on lower 1/3 of oven. Redefine holes, spray with oil, bake at 375 for 35-40 minutes.