Delicious! The shortcakes are also great as scones - just mix in some blueberries or currants before baking. Yum!

Reviewed On: Jun. 28, 2009

Four stars because I altered the recipe a bit. This is a *great* sandwich bread. Fine crumb and slices easily, I love it. I don't have a bread machine, so I made this the old fashioned way. Used 1.5 cups graham flour, 1.5 cups bread flour, and regular rolled oats. After I placed it in a greased bowl to rise, I covered it and put it in the fridge overnight. Then in the morning I punched it down, shaped it into a loaf, put in a greased loaf pan, and let rise another hour. Then baked at 350 for 30 minutes. The overnight rise was great - it made the oats dissolve into the bread and it's not 'chunky' if you know what I mean.

Reviewed On: May 28, 2009

Great recipe. I halved it (but used two eggs) and still made two full-sized loaves.

Reviewed On: May 20, 2009