Oatmeal-graham bread from Bread for All Seasons: Delicious and Distinctive Recipes for Year-Round Baking by Beth Hensperger

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Notes about this recipe

  • Bloominanglophile on September 13, 2013

    I made this bread back in 2007, and decided I might try it again with two minor changes. Apparently the egg yolk wash didn't work well, so I made a note to use just a milk wash, if anything, and eliminate the sesame seeds. Beth Hensperger recommends serving this bread with soup, but I felt it was too sweet for that. I did agree that it would make good toast (and possibly a nice bread and butter pudding).

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