The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

30% Whole Wheat with Oat Bran

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Wingnut's picture
Wingnut

30% Whole Wheat with Oat Bran

Messing around..........

Good Crumb, nice sweet nutty flavor with just a hint of sour.

Cheers,

Wingnut

Comments

linder's picture
linder

Great looking bread, Wingnut.  Inspiring to add some oats to whole wheat - nice crumb too.

I like the crust too -

Linda

volvik's picture
volvik

How did you get the top part to separate and lift?  Did you score it all around the circumference?  If so....how deep was the cut?

Looks great!

isand66's picture
isand66

Great job.  Looks like a nice crunchy crust with an open flavorful crumb.  I can see the oat bran poking it's head out from your crumb and your crust :).

Ian

Wingnut's picture
Wingnut

for all the kind words.....

Linda- If "I" inspire someone to bake that would amaze me, but bake away!

Volvik- I scored the bread on four sides, on a 90 degree angle perpendicular the center of the loaf. And only as deep as my razor's half would go.

Ian- Cheers mate, overall I was fairly pleased with the results.

Cheers,

Wingnut

dabrownman's picture
dabrownman

as usual.  The only time I use oat bran is to brown it in a skillet to make Toadies for bread.  I'm going to have to stick it in some bread straight up.

Nice baking Wingnut!