Accidentally overproofed because I got caught up making lasagna, but still turned out really well! Next time, I will axe the seeds on top (makes a mess when slicing and the poppy seeds go everywhere), and put them inside the bread instead. And more poppy seeds, and maybe a handful of oats.

Now I just need to move back out in to the country and get some chickens… Who doesn’t love fresh bread and fresh eggs? 🍞 🐔 🥚 Toastie? Bacon and egg sanga? Poached egg over avo toast?

Edit: https://www.themediterraneandish.com/seeded-whole-wheat-bread/

  • akwd169@sh.itjust.works
    3·
    6 days ago

    I tried various amounts of raw oats in my homemade breads but found they simply disappeared by the time the vread was cooked

    Perhaps it was the breadmaker, macerating the oats, but I never even noticed any chunks

    Im sure on top would be fine…

    Let me know if your experience is similar

    • FauxPseudo @lemmy.worldM
      5·
      6 days ago

      My experience is that oats inside screw up the hydration math because they will suck up water meant to be used by the flower. Oats on the outside are perfectly fine.

        • FauxPseudo @lemmy.worldM
          1·
          5 days ago

          I’m a little lost. Wet cooked rolled oats will change the dough hydration math. You could do cooked whole oats but that will take forever before you even get it in the oven and not create a pleasant texture at all.

      • StickyDango@lemmy.worldOPEnglish
        2·
        6 days ago

        Based on FauxPseudo’s experience, I won’t be putting oats inside. Maybe I’ll put the rest of the seeds on the inside, and then oats on the outside!