Hey there, Kim! We're glad to hear that you've been enjoying our Back-of-the-Bag Oatmeal Bread recipe! You're welcome to try baking it in an 8 1/2" x 4 1/2" loaf pan if you'd like, but you'll likely get a bit of a mushroom top effect on your loaf. While you certainly can use some white whole wheat flour in place of the bread flour called for in the recipe, for each cup you swap out you'll want to increase the milk by 2 teaspoons as whole wheat flour absorbs more liquid. We recommend replacing no more than 50% of the bread or all-purpose flour called for in a recipe with whole wheat flour, as whole wheat baked goods will rise a bit less and have a more closed crumb structure. White whole wheat and traditional whole wheat flour can be used interchangeably without any adjustments though. If you're looking for a whole wheat sandwich bread recipe, we'd recommend checking out our Classic 100% Whole Wheat Bread recipe. We hope this helps and happy baking! 

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