The main complaint our chef hears about using whole oats in bread is that the bread ends up dry or hard as a rock. In fact, we think the term "oven produced bolder" pretty much sums it up. Most oat bread recipes end up this way because the whole grains are not given enough exposure to moisture to produce a tender loaf. Another common mistake when making oat bread is using cooked oats. While a small ratio of the moisture can be replaced with cooked cereal, an overabundance of

Holiday seasonal baking is now in full swing and we're so excited to share some of our Texas Pure Milling family classics. This banana rum cake is loaded with toasted walnuts and drenched in a browned butter rum syrup with just a hint of spice. After it is cooled, it is drizzled with a creamy rich white chocolate ganache. The crown of spiced toasted walnuts is just the right addition to this finished dessert and it will be the talk of the holidays! Texas Banana Rum Bundt Cake

We talked here on the Texas Pure Milling Blog before about how to make homemade sourdough , so we wanted to share a few more recipes on how to use that starter. This herb pear and pecan sourdough has a different flavor profile with the addition of the pear. It has almost a wine note to the finished bread. The nuts and herbs give it a savory distinction that make it perfect for cheese, sandwiches and hearty soups. It slices really well and it tastes amazing! This dough can be