I have made two attempts at the Multigrain and Honey Loaf from page 39 of Dan Lepard's book Short and Sweet. In my first attempt I produced a very damp loaf that had a beautiful looking and tasting crust but there the beauty ended. The crumb was damp and leaden and only very thin slicing and toasting made it at all pleasant to eat.
Grain and Honey Loaf Loaf Version 1
I blamed myself for this as I had not allowed the loaf to rise quite as much as I thought it should but I was running late and wanting it baked up so I could get to bed. I had baked it for the full amount of time in a hot oven so was quite surprised when the crumb was so damp and heavy.
Grain and Honey Loaf Loaf Version 2
I really liked the flavour of the loaf, so a few days later I had another go but when making the 'porridge' of oats and seeds I only added 75ml of boiling water instead of the 100ml called for. The dough was less sticky to handle and I was optimistic of a better result. I may have proved the loaf slightly too long though as when it was baked up I had no oven spring at all. My central cut barely moved apart during the baking. I baked the loaf for longer than stated giving it another 15 minutes out of the tin, directly on the hot bake stone.
I do have a better crumb this time but the crust is not so good, thicker and hard, rather than crispy and sweet.
So good flavour, serious problems with texture and not really a picnic loaf but not bad toasted and buttered and as Dan said it does stay moist.