Intrigued by a whole grain loaf featured in the latest issue of Bread Lines, I tried it at home, adapting their recipe using a heritage, sprouted Red Fife sold by One Degree Organics. In addition, I used Red Turkey flour and regular whole wheat. Though it was a direct method sourdough, short on time, I had to retard the dough. Taking it out of the refrigerator at 4:30 a.m., I figured that it needed a bit of ambient warm up before baking. Bad choice, because after getting another hour of sleep, I woke up and found it had sunk a bit. But when I popped it into the oven, it came out good.