Comments on: Flaxseed and Oat Bran Broom Bread – 100% Whole Grain

By: Renita Toboz

Renita Toboz — Sun, 04 Dec 2011 19:54:17 +0000

Yep, top player and a hero to many but Legend is a little strong, Agreed!

By: Bryan

Bryan — Sat, 26 Nov 2011 19:33:50 +0000

I made this bread for Thanksgiving. Started with the recipe from the book but made two changes that worked out great. I used 50/50 oat bran and wheat bran rather than just the 4tbs of Oat that was prescribed. I also added in about 3TBS of Almond Flour to the Soaker. And – since it was for a holiday, I added 2tsp of honey to the Bigga and, sorry Caroline, but I used honey and put in a wee bit extra for the final mix. It came out as absolute perfection!

By: Caroline

Caroline — Tue, 01 Nov 2011 02:41:01 +0000

I am an avid bread baker and not so avid poster-on-blogs but I’d have to say your blog has been a fantastic discovery! This bread is fantastic although THAT IS SO MUCH SUGAR for a supposedly healthy bread! Hell, I don’t even put that much in my sweet doughs! I stopped at 2 tbls (20g on my scales) and will only do 1 tsp to 1 tbls next time. I am an Australian so really don’t require sugar in my bread!! Living in America means baking my own bread every week – not eating the garbage that is available or spending a fortune on ‘artisanal’ breads. Love your flaxseed and sesame crackers too – sans honey is gorgeous with blue cheese!! My go-to bread book has been “The Italian Baker” by Carol Field but I think it is time to invest in one of the Peter Reinhart books. Thanks for a great site – now onto the next recipe!

By: gkstr

gkstr — Sun, 07 Nov 2010 04:13:17 +0000

Just made it and it’s delicious. Thanks for sharing the recipe. And sorry to see you’ve stopped updating.

By: tracey hutchs

tracey hutchs — Wed, 20 Jan 2010 10:31:45 +0000

Really great site that you have built good info thanks.

By: Anu

Anu — Wed, 09 Dec 2009 10:30:18 +0000

The loaves look wonderful.

By: Jude

Jude — Sun, 26 Jul 2009 23:17:12 +0000

Absolutely. I weigh the ingredients in everything I bake whenever possible. A cup of flour can vary so much in weight depending on its brand and the way it is measured. It guarantees consistency, among other things, so it’s one less thing to worry about when learning to bake.

Thanks for the kind words.

By: Sophie

Sophie — Tue, 21 Jul 2009 04:37:31 +0000

Thanks for responding! In the end it did work out nicely – sorry, should have posted a follow-up, I hate it when posters only complain and then never actually say: by the way, terrific recipe, worked out fabulously.

I have been using the volume measurements. Would you advise using the weight measurements? I can do that instead if that’s your recommendation (for the next bread I make from your gorgeous site).

By: Jude

Jude — Tue, 21 Jul 2009 04:32:59 +0000

Sorry, I’ve been so completely out of the blogging loop. How did it go? The biga should firm up after the long resting time and I wouldn’t worry about it until the next day. Try not to add too much flour because it will affect the taste and baking times considerably. Did you weigh the ingredients by any chance?

By: Sophie

Sophie — Wed, 08 Jul 2009 10:44:54 +0000

I made the biga this morning and it was too wet to really “knead”. I mixed it and plunged my hand in a few times but definitely didn’t knead it. Should I have kept adding flour until I really did get a shaggy ball? It’s been sitting in the fridge all day now – is it too late to force it into a shaggy ball instead of the damp lump that is its current identity? Pretty sure I won’t be cutting it into pieces either. Pulling off soggy blobs, more like. That said, I’m really looking forward to making the soaker tonight and then making the bread tomorrow!