My new loaf pans arrived this morning, so the only logical thing to do was to test them out. The timing was great because we had eaten the last two slices of bread for breakfast (with eggs over-easy, of course).

It looks and tastes amazing. Nice and soft too. I brushed the top with milk before sprinkling on the oats, hoping that it would "glue" them on, and it seemed to work. In the past, when it was time to take the loaf out of the pan most of the toppings I'd put on just fell right off. I think the milk also contributed to the softer crust.

Oh, and for the record, the new loaf pans were totally worth it.

I'm adding this recipe to the archives, because I seem to be making this version more than the honey wheat bread that it's based on.

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