my 100th experiment: Wheat rye sandwich loaf

We just run out of bread! The commercial loaves get moldy just as easily as the homemade ones. After asking hubby's preference, I go ahead for homemade loaves.

Recipe: Wheat rye bread (make 2 loaves)

Ingredients:
- 2 cups KAF whole wheat flour
- 1 cup Hudgson Mills whole rye flour
- 3 cups KAF all purpose flour
- 6 tp active dry yeast
- 1 tp kosher salt
- 4 TB olive oil
- 2 TB honey
- 1+1/2 cup hot skim milk
- 1/8 cup orange juice
- 1/8 cup flaxseeds

Procedure:
1. Proof yeast in 2 cups warm milk for 10 minutes.
2. Add whole wheat flour and whole rye flour to the milk. Stir to form a dough.
3. Add all purpose flour, about 1 cup at a time. Knead dough until smooth and no longer sticky. Add milk accordingly to adjust hydration.
4. Allow to rest until volume doubles. Punch down.
5. Rub in olive oil and honey.
6. When dough is smooth, add flaxseed. Knead.
7. Shape dough and allow to proof in greased pans until volume doubles.
8. For one log in loaf pan, score and brush top with water. Then bake at 350F.
9. Brush top with butter in the last 20 minutes. Done when internal temperature reaches 190F.

For the second part of the dough:
1. Heat a greased cast iron pan on high. Then place dough in pan.
2. Transfer to baking pan. Score top.
3. Brush top with water.
4. Bake at 350F. Brush top with butter in the last 15 minutes.

Result:
4:43pm, lean dough done:

4:55pm, dough with oil and honey:

5:03pm, dough ready to rise:

5:04pm, dough's height before rising:

5:20pm, dough shaped:

Dough 1:
5:21pm, dough 1 height at start:

5:31pm, dough 1 height after 10 minutes:

5:39pm, dough 1 scored:

5:39pm, dough 1 height after 19 minutes:

5:43pm, dough 1 after 23 minutes:

5:44pm, dough 1 top:

5:44pm, dough 1 started baking 350F:

6:18pm, loaf 1 brushed with butter:

6:19pm, loaf 1 at 155F after 35 minutes:

6:21pm, loaf 1 resume baking covered:

6:32pm, loaf 1 baked 50 minutes, 190F:

6:32pm, loaf 1 thermometer coming out clean:

6:33pm, loaf 1 top:

6:33pm, loaf 1 height:

6:33pm, loaf 1 bottom:

6:34pm, loaf 1 corner:

6:34pm, loaf 1 heel:

7:43pm, loaf 1 cooled and yielding 13 slices:

7:43pm, loaf 1 center slice:

7:43pm, loaf 1 heel slice:

7:44pm, loaf 1 crumb:

7:44pm, loaf 1 crust:

Observations:
This loaf has a spectacular rise. The amount of yeast does a great job with the hot milk. The taste of teh loaf is a little bland. It goes well with a spread of pepper jelly.