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<blockquote data-quote="Two Tone" data-source="post: 5156328" data-attributes="member: 44728"><p>Here's another tip I discovered by accident. I ran out of enough flour to make a loaf. So substituted about a quarter of what I needed with Quakers porridge oats.</p><p></p><p>Couldn't believe how much more tasty the bread was! You get that just baked fresh smell for days and a good crust too.</p><p>Try it and you'll do so every time from then on.</p><p>This even works if you substitute another quarter for plain flour (but you do need the oat flour too).</p><p></p><p>Would the Soya be used in shop bought bread to enhance the protein?</p></blockquote><p></p>
[QUOTE="Two Tone, post: 5156328, member: 44728"] Here's another tip I discovered by accident. I ran out of enough flour to make a loaf. So substituted about a quarter of what I needed with Quakers porridge oats. Couldn't believe how much more tasty the bread was! You get that just baked fresh smell for days and a good crust too. Try it and you'll do so every time from then on. This even works if you substitute another quarter for plain flour (but you do need the oat flour too). Would the Soya be used in shop bought bread to enhance the protein? [/QUOTE]
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