no-one in particular
Well-known member
I know there's been plenty of threads on this but to see what's the latest thinking thought to have a thread.
I bought an ordinary fresh farmhouse loaf from the bakers and did not like it, the bread just did not work very well however, the last time I bought a brown Hovis Multi seeded loaf sliced and I liked this, does anyone prefer brown bread? I do and use it a lot. This loaf squeezed on the hook nicely and stayed on long enough but i find brown bread "soaks" more quickly than white and becomes soggy which is good as long it stays on the hook, do you think the seeds help, quite a long list of seeds in the loaf; I did not catch much but it was only my first try.
I usually use the dirt-cheap Morrison brown sliced which I find very good for making crusty bits or "flake" but will look for this Hovis multi seeded type more often.
I bought an ordinary fresh farmhouse loaf from the bakers and did not like it, the bread just did not work very well however, the last time I bought a brown Hovis Multi seeded loaf sliced and I liked this, does anyone prefer brown bread? I do and use it a lot. This loaf squeezed on the hook nicely and stayed on long enough but i find brown bread "soaks" more quickly than white and becomes soggy which is good as long it stays on the hook, do you think the seeds help, quite a long list of seeds in the loaf; I did not catch much but it was only my first try.
I usually use the dirt-cheap Morrison brown sliced which I find very good for making crusty bits or "flake" but will look for this Hovis multi seeded type more often.
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