Maggie

March 7, 2021 at 10:20pm

Hi KAB! This is a really helpful post. I just made the Back of the Bag Oatmeal Bread using all 100% White Whole Wheat Flour and now I understand why it was a brick! My question is, do you have any advice for what to do with an overly dense, cakey loaf? I don’t want to just toss it because it didn’t work out, but I’m not sure what to do with it. Any advice on what to use it for?

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