Oat Bread
This is my first foray into real bread making (excluding pizza dough). It is oat bread from "Vegetarian Cooking for Everyone" by Deborah Madison. It contains whole wheat flour, plain flour, oat bran, and rolled oats. It was a little dense and crumbly but it tasted nice. Considering that oats and oat bran absorb a lot of water, maybe I added too much flour. The recipe suggests 2 to 3 cups of all purpose flour, which is a huge difference. I've since made some focaccia from the same cookbook (erring on the side of less flour) and it turned out much lighter and chewier and had a nice crisp crust (but I didn't take a photo of it).