Two Loaves

Two granary loaves with cut malted rye grain.

Both made from the same recipe and ingredients in the same breadmaker a few hours apart.  The first loaf (on the right) failed to rise properly and is very dense.  The second (on the left) is perfect.

Did I measure something wrong for the first one?  Was the yeast (which was the end of a packet) less active than usual?  Was it just bad luck?  Will I ever know for sure what went wrong? 

What I can say for sure is that super-dense fail-loaf made a splendid lunch when topped with some thick slices of cold smoked ham (home roasted with honey and cloves) and whole mustard.

Even thinking about it is tempting me down the path to ruin that is bedtime snacking...