Well, the bread took a bit longer than usual to rise, Ill attribute that to the age of the yeast cake I used (6wks) a bit old, but it still worked. The bread was just as many other experiments with bread yeast, nothing spectacular, it was a very moist dense bread, with average flavor. It has stayed extremely fresh out in the open, as the other breads, this has to do a lot with the time it was given to rise. Most people want fresh homemade bread too quick, you have to be willing to wait for a really good bread.

I'm not giving up on this though, and plan to use fresher hefe yeast soon, I also plan on boiling some runnings to a thick syrup to add to the bread for additional flavor