My husband and I love Back-of-the-Bag Oatmeal Bread so much that I've been making it regularly for over a year. After a while, just for fun, I decided to play around with some minor variations and have had so much fun doing it that I was super-excited when I recently came across this new blog by PJ Hamel. So far I've substituted half of the rolled oats with either Whole Wheat flour, Sprouted Wheat or White Whole Wheat and it's yummy with any of the three. I added ascorbic acid for a while, which made the bread stay fresher longer, but once I discovered KA Whole Grain Bread Improver I became eternally hooked. I already loved this bread, but from the very first time I used the bread improver I could not believe how wonderful the bread came out. It rose higher, stayed fresher longer and the crumb was incredibly moist, fluffy and oh so delicious. I honestly didn't think it could possibly get any better, but then, several months ago, as I was measuring out the ingredients to bake the bread, I realized I was low on milk and decided to substitute Baker's Special Dry Milk and purified water for the milk. I had just recently purchased the dry milk, based on the great reviews, and hadn't had a chance to use it yet. Well, all I can say is WOW! The bread came out heavenly! It had more oven spring and was so delicious that I have continued using it instead of regular milk ever since the very first time I tried it. Now I'm looking forward to experimenting with some of PJ's suggestions from this blog. Thanks so much for all your wonderful products, recipes and info.

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