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Brown oatmeal bread from English Bread and Yeast Cookery by Elizabeth David

  • oatmeal
  • yeast
  • cream
  • wheatmeal flour (81-85%)

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Notes about this recipe

  • AliciaWarren on January 26, 2013

    I made this using the metric quantities and I used a bread maker to knead and prepare the dough. I was surprised that for 520 g of flour and oatmeal there was only 280 g water. Indeed it made a very stiff dough. The total quantity of water I used in the end was probably closer to 340 ml.

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