My Danish grandmother made a similar bread with whole wheat, white flour, and barley flour, so this recipe appealed to me. This bread came out very nice, I did make a change to the recipe, I added cooked pearled barley to the dough to make little "barley berries" in the bread. I left the rolled oats whole, not "blendered" into flour, but I liked these interesting textures in the bread. I made two loaves using 8 1/2" x 4 1/2" glass pans. This bread had great texture, stayed soft and moist for the few days it took to eat it, and held together beautifully when sliced for toasting. It did not rise very high when shaped into loaves, which surprised me because it rose very high initially, but good enough. It was heavenly sliced warm from the oven with butter and honey. Be sure to knead this dough very well initially to develop the smooth even texture in the final loaf. I did also melt a little butter over the tops of the loaves when first out of the oven to keep them soft. This was delicious! Some in my house who generally only prefer white breads, loved this hot from the oven, and toasted for breakfast. Enjoy!
Was this review helpful?
[
YES
]
20 users found this review helpful
My Danish grandmother made a similar bread with whole wheat, white flour, and barley flour, so...
