Yes, when most customers think of Friday at Bakery Normand they think of Challah. But did you know that we make another exceptional bread on Fridays? It's called Oat Groat Bread, and it is very much one of our best, most complex breads. Made from a medium rye sourdough base, we add organic steel cut oat groats, buttermilk, a touch of coriander and moist currants. For starters, a medium rye sourdough bread contains 40% rye flour and 60% white, wheat flour. The higher the percentage of rye flour in a bread, the more rye sourdough must be used for proper fermentation. While this extra rye sourdough would add a greater tanginess to the taste of the bread, the method we use to ferment the sourdough promotes more lactic acid over acetic acid; this gives the sourdough less bite without sacrificing flavor. The oat groats are the actual oat grain or berries. (Oat flakes, which are more familiar to most people, are oat berries that have been flattened.) The oat berries are cut into smaller pieces and we soak them in water overnight to soften them before baking. The result is a finished bread with a nutty brown crumb, deep mahogany colored crust, rich, chewy texture, and natural sweetness from the currants. We use no added fats or sugars.