A few bakers I respect (including Eli Colvin) have mentioned the magic of baking with grape seed flour. It certainly has a unique color, as well as a flavor. While sorting out my bins, I found an unused bag and decided to make a loaf with it. Using an adapted formula nicked years ago from Eli's FB timeline, I made sure the hydration was high. My adaptation including going to ten percent. Below are shots of the results.