Breakfast porridge bread from King Arthur Baking

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Notes about this recipe

  • anya_sf on March 08, 2022

    My porridge was made with old-fashioned rolled oats + 2 Tbsp flax seed; 1 cup weighed 190 g and I used it all, but used the stated weights for other ingredients. I used regular whole wheat flour + 1 tsp whole grain bread improver. This made a large loaf with a relatively soft, yet sturdy, texture, which sliced neatly. Great for sandwiches and especially toast.

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