January is nearly gone and the deadline for Bread Baking Day is near. Jenni from The gingered whisk would like to have a bread fashion show this month. And this is not an easy topic for me. I struggled hard this month to find a good idea how to decorated my bread. Because most of the time I choose soberly some straight slashes when I bake bread. I was near to give up and wait for the next BBD!
But the weather this weekend changed from snow to rain then to rain and snow to freezing rain and back again and forced me to stay indoors. A good time to snuggle myself in a blanket and do some surfing in the web in search for inspiration. Finally my creativity was awakened and a plan was formed.
As basic for the decoration – and we want a good basic, of course – I decided to make a light wheat bread with some additional rye, sourdough and Pâte fermentée for a more complex taste.
During Christmastime I always have a wide variety of baking ingredients in my storage cupboard. And so every January I have to face the fact that I have a lot of leftovers which have to be used in the next time. A good example is the Marzipan I had left from baking 
When I tidied my storage cupboard some days ago, I found a bag with oat bran, something I bought a while ago for baking. But then it disappeared behind some flour bags and I forgot about it. Out of sight, out of mind! But after I rediscovered them I wanted to use them as soon as possible. And so I thought about a recipe for our Sunday morning rolls which includes some oat bran.