Adapt and adopt

OAT CUISINE: More bite

THE DAILY BREAD is evolving. As well as strong white (250g), wholemeal (150g) and rye (50g), today I included medium oatmeal (50g). It gives the loaf a nuttier flavour and more bite without much affecting the rise, crust or crumb.

But while I stick to the basic recipe -- using a total of 500g of flour -- the experiments continue and so, I hope, will yours. What goes into your favourite bread... spelt, perhaps? Or some seeds?