[RiverRock]

Could it be similar to a sourdough starter? I wondered if letting the bread rise overnight would give it a bit of a "cultured" taste. I'm also wondering how important the "cracked wheat" is to the recipe, since the description on Dave's website if that it's a whole wheat bread without the seeds and crunchy bits.

quote from site:
"A Killer Bread for those who don't like all of the extra grains and seeds, but want a delicious 100 whole-wheat bread with 5 grams of fiber!"

Can you see or feel the texture from either the oats or the cracked wheat in the bread? It it soft and chewy bread? I've only had the original and 12 grain breads.

---------- Post added at 10:39 AM ---------- Previous post was at 10:33 AM ----------

Blue Savannah, I checked your link and that recipe calls for a lot of yeast. A Tbsp. of instant yeast is more than my 5 loaf recipe of potato bread calls for (fresh in my memory because I made it a few days ago). It probably rises quickly.