I sometimes ask myself what could be better than a good oatmeal bread. I don't have an answer, really. It's continually been my favorite to bake and eat. This time, when I was steeping my oats, I substituted a bit of the white flour for whole wheat:
I ad my doubts - the dough was looking pretty ragged pre-kneading:
But it smoothed out...
And rose beautifully:
The second rise in the loaf pan was also encouraging:
And the finished loaf was light, hearty and delicious!