Oatmeal wheat bread from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this recipe

  • Rutabaga on February 27, 2016

    This is a delicious bread, perfect for toast and sandwiches. The crumb is tender and light. I leave off the egg wash, keeping the top of the loaf plain. My loaves were pretty dark on top after about 30 minutes in the oven, and just barely done inside at that point.

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