An internal temperature of 185 degrees F has been reached and now it cools. We went through 2 loaves last week. I think we may have found a new daily bread in this Struan!
I veered slightly from Reinhart's recipe in that I used quinoa flakes in place of the wheat or oat bran because I don't have any at home and I used 305g of all purpose flour and 334g of whole wheat flour instead of the 638g of bread flour called for. I used almond milk too. I love the mix of cornmeal, rolled oats, and cooked brown rice in this loaf.
I wish you could smell this post because the toastiness and nutty aroma of this bread is wonderful!