One more interruption to my Ireland posts - more brown bread! This afternoon I tried David Lebovitz's recipe. I'm excited to report that it was wonderful! To be fair, I think some of it may have to do with the fact that I found the proper type of flour. No more buckwheat, thank you very much. This flour is a fine whole wheat, non bread, flour. It is type 150. I found it at Auchan (for you locals.)The recipe is huge so I made two loaves (as suggested by David) instead of 1. The loaves are shockingly heavy but very tasty. Once again I didn't bake them quite long enough. The loaves were just done although a little too tender. I don't understand the whole - tap the bottom of the loaf - it will sound hollow if the loaf is done - thing. Every recipe I read gave this method for determining done-ness. How do you tap an oven hot loaf of bread without burning your hand? I don't get it. Anyway. I think these loaves needed about an hour. I gave them 50 min. Next time I'll get it right. Famous last words.