Thursday, January 7, 2010

Whole Wheat Oatmeal Bread

I sometimes ask myself what could be better than a good oatmeal bread. I don't have an answer, really. It's continually been my favorite to bake and eat. This time, when I was steeping my oats, I substituted a bit of the white flour for whole wheat:

I ad my doubts - the dough was looking pretty ragged pre-kneading:

But it smoothed out...

And rose beautifully:

The second rise in the loaf pan was also encouraging:

And the finished loaf was light, hearty and delicious!

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