My husband told me that one problem with the bread I bake is that it cannot be used for sandwiches. It’s too soft and the loaves are too small.
So I tried this recipe from Good To The Grain, a whole grain cookbook by a local Portland baker. The Oatmeal Sandwich Loaf turned out quite well each time I made it.
Can you tell I’ve got two projects going on at once? I was baby proofing the kitchen cabinets too.
The first loaf turned out a little lopsided, and the second one had a bit of a hard top. I think I let them both proof too long. It takes a few tries to get the hang of a recipe. But both loaves had a lovely crumb and were pleasingly big. A bit sweet too due to the three tablespoons of molasses. Overall I’m pleased.