Ode to Oat.

People have been putting cooked grain inside bread forever. It is a great way of using left overs, but it also imparts more fibre, nutrition, taste and hydration to the loaves. We are not using left overs (don't worry!). Instead we are making a porridge with organic oats, bringing out all those sweet, milky flavours, and comfy feelings.

A timeless classic.

The rich, sweet flavor of the oats, coupled with the silky, custardy crumb imparted by the cooked grain, makes this loaf one of my favourites. Less wholegrain than our Creole, this loaf is not acidic at all. It will pair well with mild cheeses, and be perfect for sandwishes or breakfast toast.

Did you know that...

...oats are one of the most nutrient dense foods you can eat? They are incredibly rich in minerals, vitamins, fibers, proteins and antioxidant compounds. They have been connected to numerous health benefits such as lower cholesterol, better heart health, and reduced blood sugar and insulin responses. Long live porridge!