scyrene,  thought like you that the cream might be a bit rich, but thought for first time I'd give it a go.  The ballance was just perfect,  but I would be interested to hear how your suggestion goes.

Made the Coffee Liqueur and used it as part of a cocktail.....Frangelico cream martini.     Very nice!   I'll post it under "Drinks"

WARNING...... this is VERY sweet.      Next time I make it it will be with dried apricots.

Thanks for this terrific recipe   Made some up as gifts for Xmas.   Also adapted it to the duck livers that i bought,   Added orange rind, port and hazelnuts.   Good combination.   Used your method and was successful ,thanks again Gertbysea.

JD  .you can grow your own or I can send you some.   I have dried some as an experiment.   Will test and if O.k could post it to you with instructions.    I made a mistake with the 5 day bread.  I have posted the correction.  Is it possible to correct the original?
It is quite fun to grow your own,   Just mix some bakers flour with rain water or filtered water,  put it out side for a day or 2 ,covered with a chux or similar.   The aim is to capture the wild yeast in the air.  The mix should be fairly sloppy.    After 3 or 4 days it should start to bubble and smell like yeast. If it smells off... throw it out.Let me know what you would like to do.

This bread is mixed, and put in the fridge for up to 5 days, to be used at your convenience.  A yeast version is all the rage in America at the moment. 
4 cups of white bread flour ( I use Lauke premix)
2 cups of culture ( starter) about the consistency of a thick pancake mix..
enough water to be able to mix (about 1  cups)

Place in T.M bowl mix 5 seconds, speed 7
Rest in bowl for 30 minutes
Knead 1 1/2 mins on interval
Rest 30 mins
Knead 1 1/2 mins. on interval.
Remove from T.M bowl into oiled bowl and allow to rise to 1 1/4 to 1 1/2 times volume (covered) NOT DOUBLE.
Place in fridge in a covered container.

After 24 hours,  remove whatever portion you require to make .(replacing remainder in fridge)
Form into whatever shape required (loaf or rolls or bread stick) and cover with plastic and allow to double in size.
This rise will take longer than normal as the dough is cold and has to reach room temp. then rise.   Could take from 1 to 4 hours depending on the warmth of the room.
Bake at 200 to 220 ,time will depend on loaf/bread stick/ rolls.
This will make 4 bread sticks and is preferred by small households.

You should make this when you are not needing the T.M for  about 1 1/2 hours.

Nothing could be easier than this recipe.   You mix in T.M at about 4pm. one day and form it to cook at 10 am the next morning.   It will need to double on the second rise,  so should be ready for lunch.    Because it is 18 hours ( mostly overnight) a good flavour develops.

90g. oats
90g whole wheat flour premix ( I use Lauke)
300g white bread flour premix ( I use Lauke)
1 cup of starter ( about the consistency of thick pancake batter)
1 cup of water, warm
AT 4pm...........
Weigh above ingredients into T.M bowl  Mix 5 seconds on speed 7.
Knead 1min 30 seconds on interval speed.
The mix should be a bit sticky,  if not add another Tablespoon of water and mix at interval for 15 seconds.
Oil a large bowl and pat mix into a round shape and place in bowl.
Spray with water and cover with plastic,a shower cap, glad wrap,or into a plastic shopping bag tied so that it is fairly air tight.
Dont worry if nothing seems to have happened by the time you go to bed  .Just leave it in a warm place.
NEXT MORNING.........
It should have nearly doubled,  by about 10 am. tip it onto your bench and form it into  whatever shape you wish.
Leave on the bench while you prepare tin, Pyrex cooking dish, cast iron pot . or what ever you choose.
Oil tin, coat generously with rolled oats, bottom and sides.
Place dough into tin with any folded seams underneath.   Spray with water, sprinkle with oats, spray again (this helps the oats stick)
Cover with plastic, place in warm place to double.    Should take about an hour to 1 1/2.   If it is cold and the dough is slow to double,  fill the sink with boiling water and place a rack over the water , place the bread on the rack and cover the lot with a table cloth.  or put it in the car which is in the sun, or in the over set at 50 or in the bed with the electric blanket on.

Heat oven to 220
Make a "tent" with foil allowing for a little more "bounce"(growth) in the oven.
Make 1cm. slashes across the top, spray again with water.
Place in center of oven.cook for 30 mins with "lid" on , remove lid and cook for 20 mins. more. Take out of tin turn upside down and bake for a further 10 mins.
Resist cutting, if you can, for 1 hour.

This is a basic loaf that can be adapted in many ways,  but is best to start out simple and get the feel of the bread.
The texture is good fresh but also very good toasted.