Oatmeal Bread

I posted the recipe for this bread back in April when I first made this and you can follow this link to get the specifics.  I actually followed the entire recipe with the exception of using all of the wheat flour----I was out and I didn't realize it.  I used one full package of yeast (approx 1 tsp) and allowed the oatmeal to soak and the sponge to form for probably a lot longer than I needed to but it worked out great.  I don't think that you can mess this one up regardless of the type of flour or the time that you let it rise.  The only thing is that it does take two rises, so leave yourself time.  Hope you enjoy!