Tom, assuming your recipe for two loaves calls for roughly 7 cups of flour, subbing in one cup of oats should be doable. Our first thought is that oats will absorb much more liquid than even whole wheat, so you likely just needed more liquid in your dough to lighten it up enough to rise regularly. We'd suggest mixing up the ingredients and allowing the dough to rest for 20-30 minutes before beginning to knead it. This will allow both the whole wheat and the oats to hydrate, and it will become clear how much more liquid you'll need to get to the desired dough consistency. Then knead, rise and bake as you would without the oats. We think this will do the trick, but if you do find yourself with additional trouble, we'd encourage you to give our free Baker's Hotline a call at 855-371-BAKE to chat directly with one of our bakers. Mollie@KAF

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