This a wonderful herbed, cheesy, wholegrain bread to serve with soup.
This contains 3 oz wholemeal flour (strong, I hope), 6 oz bread flour (presumably white), 2 oz oats and 1 oz wheat gluten. This means that a quarter of the carbohydrate content is wholemeal flour. How can you keep a straight face and describe this as a wholemeal loaf? - 19 Aug 2011
Excellent Taste - didn't have oatbran, substituted oatmeal - everyone loved it! - 05 Feb 2001 (Review from Allrecipes US | Canada)
This is the best. I sometimes leave out the herbs and finish up with a super white bread which keeps well - 13 Mar 2001 (Review from Allrecipes US | Canada)