Just could not get excited about this Mellow Bakers bread, so I scaled the recipe down and made one small loaf. Even my hubby, who normally looks forward to pretty much any new recipe I make, said, "You know, you can't just dump walnuts and raisins into a recipe and call it something different. This is just like all of the other sourdough ryes." I think we're both getting a little tired of this genre of bread, even with some that have been surprisingly good.
With a constant heat index of 110º F for the past three days, I couldn't bring myself to preheat the oven and my baking stone for an hour, so I decided to bake the bread at a lower temperature in a small loaf pan. It baked for 30 minutes at 350º F, and, with no steam, it was one of the most anemic-looking loaves I've ever made.
We tried it toasted, with a little butter; the sourdough, rye, raisin, and walnut flavors were all very distinct. It seemed a little weird to combine the sweetness of raisins with the strong sourdough rye flavor, and hubby called the walnuts "startling" (not in a good way). At any rate, it wasn't bad, but we were not big fans.