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Added July 23, 2002 | Recipe #34696
Showing 1-3 of 3
By Chef #229909
on July 19, 2005
As any good breadbaker should know, adding any grains or flours other than bread or AP will require more yeast and more rising time than a traditional loaf. Also other variables (altitude, humidity, etc.) will also have to be factored in to ANY bread recipe. Bread baking is both a science and an art.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 16, 2003
I did not find this bread very appealing. The flavor is not bad, but it is very bland. I cannot taste any oatmeal at all. The poster did say it was a light bread, and it is, but I also had some trouble getting it to rise, as did the other reviewer. I also think that using 1 cup of oatmeal to 5 1/2 cups flour does not constitute bread that is good for the health, especially with the rather large proportion of sugar.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 19, 2002
Serving Size: 1 (1399 g)
Servings Per Recipe: 1