Being a new baker (this is my 4th bread) I wondered why after letting the liquid and oatmeal ingredients sit for 10-15 minutes, there was no instruction to test the temp of the liquid before adding the yeast and remaining ingredients. I decided to check it anyway and it was a whopping 120 degrees! I think this is a good "tip" to add for a new baker like myself. Also, I added 3 ounces of premium whole wheat and 3 ounces of white whole wheat to equal the 6 ounces of wheat flour. I split the dough for my two 9x5 loaf pans (one loaf weighed in at 6.75grams and the other at 6.9grams). The Baker's Hotline advised that using the 9x5 pans, the dough in this case would rise just slightly above the rim of the loaf pan not the full inch above. After 90 minutes my dough was level with the rim of the pan so I decided to cook it at that height. It didn't raise much more during baking and I wonder if that had to do with the mix of wheat flours??? However, brushing them with butter and allowing them to fully cool, the finished product is very tasty and has a lovely honey flavor shining through.

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