I have been making a variation of this every 5 days since it was posted and all have come out excellent. I should say, first, I make these standard changes to each loaf: decrease butter to 2 tbsp and add 4 tbsp canola oil add 1/4 cup high-maize and 1 tsp vital wheat gluten, decrease flour by that much (because of my low cholesterol, high fiber diet) This week I made oatmeal bread. Substitute 1 cup of flour with 1 cup dry oatmeal. Used honey instead of sugar. EXCELLENT! I've made the 100% whole wheat recipe posted, too. Also excellent. And I usually make multigrain- substitute half the flour for KA multi grain flour. I'm thinking about trying a "soft rye" next. I can picture it on Reuben's toasted in a panini press....... Keep those variations coming, Cindy - PJH

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