Sourdough Mead Bread

So this morning I decided I would try that sourdough mead bread idea I had the other day while writing up the recipe for mead.  In the end I got a rather mild tasting sourdough with just a hint of mead flavor.  It didn't puff up like you would expect sourdoughs to do but that's probably because I cheated.  I ended up with a crumb that was basically the same consistency as white bread from the store.

Making Mead Sourdough Bread:
• I added about a cup of my Goop to a metal bowl.  Should you be lacking in goop feel free to use the sourdough starter sitting in the back of your fridge.
• I added about 3 cups of a brown/white flour mix.
• I added about a cup and a half of warm mead.  I didn't actually boil the alcohol off, I just warmed it up.
• I added about a tsp of yeast.
• I stirred the bajezus out of it.
• I put it into a warm oven for about 6 hours to hang out.
• I took it out of its nice warm oven.
• I kneaded it for about 10 minutes. It was the nicest feeling dough I've ever made.
• I put my blob of dough back into the oven.
• I waited about 2 hours.
• I beat it up some and put it into a bread pan.
• I waited about an hour.
• I took it out of the oven.
• I preheated my oven to 350.
• I painted on some mead to make my crust crispy.
• I sprinkled some 7 grain mix onto the crust.
• I put the bread into the now hot oven.
• I walked away for 45 minutes.
• I took it out and took a fancy picture.
• I put a quarter of my mead sourdough bread directly into my belly.
• I put a quarter of my mead sourdough bread directly into my wives belly. OK she did this part on her own.
• I gave half of my mead sourdough to my mom because mothers day is coming up.