It Took Me Two Days To Make This Bread -- Was It Worth It?

The fourth in my series where I cook a random recipe from my cookbook collection. This was a long recipe from "The Laurel's Kitchen Bread Book" for whole wheat bread that took two days to make, but the results were worth every minute.
This is episode 4 of my Random Recipe series.
Cookbook: The Laurel's Kitchen Bread Book
Authors: Laurel Robertson, Carol Flinders, and Bronwen Godfrey
Recipe: Scottish Sponge Bread
"Canon in D for Two Harps" and "Club Seamus" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License creativecommons.org/licenses/by/4.0/

[@mariaelena4856]

I am so glad I came across your video. In the 80s I started baking and w3anted to make whole wheat bread and I saw this book and ordered it. I have to say since I was new at making bread this was probably the hardest one to start with but after a few tries I got the technique and it became my favorite whole wheat bread recipe. I have misplaced the book and just ordered a new one. I love a lot of the other recipes in the book and can't wait to start making breads fro this book again. Thank you for sharing your technique.

[@RandomRecipeProject]

Thank you so much for taking the time to watch and comment! I've been making bread for a very long time and was pleasantly surprised with just how wonderful these loaves were. So tasty!

[@wendybaker7999]

[@TheRhonda1957]

By chance would u have a receipt for scotch pork or beef links? I would have my butcher make them. Thank you

[@RandomRecipeProject]

Sorry ... I do not. This recipe came from a bread-specific book.