You maybe remember I posted about the real Danish rye bread I made a couple of weeks back? See here
I wondered what the bread would be like using other grains, so I tried 100% wholegrain oat! Even I though I made it damper than the rye bread (that was a bit crumbly) the oat bread wasn’t such a success and was quite crumbly after 24 hours at about 75C….
Perfectly edible and quite tasty but there will be a lot of crumbs in the next two weeks (the time it will take me to eat these 3 loaves)