A couple of weeks ago, I made this Cinnamon Oatmeal Bread for my mom for the first time. I usually like to stick to the recipe the first time around, so I surrendered to the call for 1 cup white flour.
I ended up loving the bread and, since it was so simple, I decided it would be good morning toast bread. I usually eat Ezekiel or Silver Hills' Steady Eddie sprouted bread, but it's quite expensive and with my trip to Europe drawing nearer, every penny counts. Though I could stand to eat un-sprouted bread for a while, I could not stand to eat white flour. So, I decided it would be fun to try and change the recipe to 100% whole wheat, while maintaing its light, toast-able texture and without complicating the recipe too much.