My wife has been experimenting with various types of grains lately to make
different sorts of bread. I wondered what would happen if she used some of
my wine yeast in a batch. Google had lots of hits about using bread yeast to
make wine (generally not recommended) but nothing going the other way.

Has anyone ever tried using a wine or mead yeast to make bread? I'm sure it
would work to some degree but wondered how strains bred for wine would
perform in a batch of dough. Any experiences or references would be
appreciated.

Thanks,

Paul