To make this loaf, organic freshly stone milled Scottish oats are first toasted, then steeped in hot water overnight, then gently added into the wheat based dough. Whole grain oats add another dimension to loaves, the creamy texture and nutty flavor from toasting the oats work to make every slice that much better. With a high hydration and the sourdough leavening, it will also have a great shelf life of a week or more. Breakfast in a slice.
APPROXIMATE SIZING OF LOAVES: