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Cracked Wheat and Oat Bread

Reviewed: Feb. 29, 2012
Like Donna, I had to add a lot more flour to get an elastic dough with this recipe. I added about 1/4C extra whole wheat flour and another 1/4C unbleached AP flour (estimated). I didn't get a lot of rise with the bread on the initial rest and I was a bit worried that the dough was too dry due to my additions. It rose beautifully in a cool oven (my kitchen is very drafty) and baked to a beautiful golden brown. My only real problem is that it honestly doesn't taste like anything at all. Maybe I forgot the salt? :(
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