I was looking for whole grain recipes and decided to be bold and adapt this to fit DH and mine pre-diabetic indulgence. I cut the recipe in half to make one loaf (kept the yeast to 1 tbsp). Don't/ can't use white flour, so completely substituted WWW for the AP flour. Added an ounce of OJ per your tips to mask the wheat-y taste. I also swapped equal volume of flax seed oil for the butter. Didn't have maple sugar, used Splenda brown sugar substitute. Kept the honey. Dumped WWW and oats to soak in the OJ and hot water together. The result was pleasantly delightful! I was surprised the recipe took all my abuse, and still gave me a beautiful soft and flavorful loaf. The second rise wasn't as tall as 1" above the rim, but the bread was soft, nicely risen and tasty! A tad too sweet, but I am not complaining. Thank you so much for a recipe that is so forgiving!

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