The differences in recipe were just because I didn’t have certain things on hand for the original version. I used real whole wheat flour or that’s what the package claims anyway.

Oh, I put the loaf pans on the pizza stone. I’ve read that it heads it more like a fire stove that would be used in professional bread baking.

Glad to hear that the bread turned out great. I really need to make this recipe again, perhaps with the delicious flour I found at the farmer’s market.

I decided to make two loaves instead of three because I don’t have a pizza peel thingy and couldn’t figure out how I would transfer the loaves to my new baking stone, and I only have one loaf pan and one round loaf-sized cast iron pot. It turned out wonderfully!

Thank you for the delicious recipe.

My sister’s version of whole wheat bread uses actual rolled oats. There are endless variations, and I’m curious as to the reasons for your variations.