This was a not-quite-successful attempt. The taste was a bit better, but still a bit bland. The bread was too moist and it didn’t rise properly. I’ve been thinking about tweaks I can make to the recipe to make it work, and I’ll give it another try in a few days. Sometimes, baking feels a lot like chemistry!
a canadian in berlin 
baking is chemistry! I’m going to mail you a couple of packets of that yeast we can get here for bread machines and you can try if that works better.