Congrats on your successful loaf, Rita. Our best guess as to what's happening is that the increased starch present in the ancient grains and the oats (as compared to wheat flour) leads your loaf to retain more water, which means that the interior of the bread is going to take a longer time to toast. One thing you could try is drying out the bread (i.e., letting it get stale uncovered, at room temperature) for awhile before toasting. No guarantees, but it just might work. Let us know if you give it a try! Mollie@KAF

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