You know, there is a reason they call me "Bread Wanesly", and it does not have any thing to do with me doing well out on the ice. Fred Wanesly uses his days off to bake home made bread, mostly for himself, but sometimes to share with the team. Sourdough, Ciabatta, Frocaccia, you name it, Fred bakes it. Around Christmas time, Fred always bakes a few loaves of Stollen using his Austrian grandmother's recipe. And while he's not Jewish, Fred enjoys both making and eating Challah bread around the Jewish holidays throughout the year. Recently, he has been experimenting with wheat bread. More specifically, how much wheat flour he can add before the bread starts losing its ability to rise and stay fluffier after baking. Wheat flour has a tendency to make the bread very dense if you use it wrong. There have been many times where Fred has excitedly pulled his loaf out of the oven just to find that it is essentially a whole wheat brick. Still edible, but just not that great.