I made this bread on Friday and divided it into two loaves only I used the gluten free loaf pan for 2# of the dough and a much smaller pan for 1.4# of dough. I let the bread proof twice before dividing. The loaves smelled heavenly while baking. The crumb is wonderful and it makes the BEST tasting toast. I gave the smaller loaf to a fellow bread baker who was very impressed. Tomorrow( Mon.), I'm baking two more loaves; but one I'm going to knead raisins into after the first rise, and the second I'm going to take to a friend who made us a batch of Moussaka when we shared eggplants from the garden. This is the best oatmeal bread I have ever had. Thanks Nancy

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