I am hesitant to try this. I have been trying to make the Vermont Whole Wheat loaf for 2 days, and have thrown away more than I kept. Yesterday the dough was so sticky that I kept adding flour, which made it like lead...I DID use the whole grain bread improver, and thought that would make a difference, but it didn't. Threw the loaf (door stop) away. Today I tried again with the White Whole Wheat Oatmeal recipe. First I read it wrong and had 2 cups of boiling water plus 2 cups of oatmeal..When I realized that mistake , I started again. (btw I added more water and finished cooking the oatmeal for a breakfast). After ALL DAY, I now have two loaves that are indented in the middle, didn't crown as much as I hoped. I used 1 tsp bread improver for each cup of flour, ie..5 1/2 tsps. I didn't add more for the oatmeal though. Haven't tasted it yet, but they look terrible. Everything was fresh. I had just received an order from KAF last week. WHA HOPPEN???? We're so sorry for the disappointment. This sounds like a great opportunity to call the Baker's Hotline - we'll ask questions about flour measurement, yeast, water temperature and dough consistency. Together we'll get you on the path to making the Vermont Whole Wheat recipe and tips for other whole wheat bread baking. Call us at 800-827-6836 and ask to speak with a baker. We're here from 8 AM to 9 PM weekdays and from 9 AM to 5 PM on weekends. We look forward to your call - Happy Baking - Irene @ KAF

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