Cook's Illustrated

I got trial issue of Cook's Illustrated, and inside was a recipe for multi-grain bread. It looked intruiging, and since I am afraid of baking, I decided that it would be a good next project to conquer. And conquer I did. It came out really well. The only thing I didn't do was add the nuts (who'd have thought sunflower or pumpkin seeds would have been so hard to find) and I didn't spray the loaves with water or cooking spray before I rolled them in oats (which resulted in many of them falling off when I slice it.) On the plus side, the bread came out nearly perfect, because, I think, I used a probe thermometer and cooked to an internal temp of 200'F. Also, the Cook's Illustrated recipe gave flour measurements by weight, not just volume. Much more accurate.