I've been trying to introduce more whole grains to my family. The problem is they're quite picky when it comes to the bread they'll eat. I've tried making my Country Buttermilk Bread with half whole wheat flour before, but unfortunately it was a no-go with Hubby and the munchkins. I've been making hot cereal for breakfasts since it's such a nice way to warm up on cold winter mornings, but I invariably have leftovers, so I've tried my hand at making oatmeal bread. I've played with ratios and flours and sugars and have finally come up with what we consider to be a stellar loaf of bread! For the past few weeks it has even replaced our staple Country Buttermilk! Leftover Oatmeal Bread (yield: 2 loaves) Ingredients: 2 1/2 cups leftover oatmeal* 1/2 cups warm water 1 cup milk 2 teaspoons salt 1 cup whole wheat flour 4 1/2 cups all-purpose flour 4 tablespoons vital wheat gluten 1/4 cup brown sugar 3-4 teaspoons yeast Directions ...