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Best Multigrain Sandwich Bread

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A good loaf of bread is certainly worth making over and over again. Made this multigrain sandwich bread the second time, and based on the experience from last time, I egg washed the bread before coating with oats, which did make a big difference and really made the oats so much easier stay on the bread. I preheated the oven to 400 degrees F, as soon as I put the bread into the oven, I lowered the temperature to 375 degrees F, which made the bread more brown than last time. I also placed another loaf pan with 1-inch boiling water in the oven to create some steam that gave the bread a better crust and texture overall. After the loaves were cooled, sliced them up, put in the zip-lock bags, popped into freezer. This way the bread can last at least one to two months.

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