This bread uses oatmeal, bread flour, and rye flour, to turn it into a loaf similar to the dense pumpernickel breads that I made a while ago in the rye section. I think I made at least one with raisins in it, but I'm not sure. Either way this bread is pretty delicious. The oatmeal, like yesterday's bread, keeps this dense loaf pretty moist. It adds a chewiness to it too. I don't think I could eat a lot of this bread just because it is so dense. I don't think there are very many more batter breads in this oat section. A lot of future breads seem to be yeast breads, which I like better. They are a bit harder, and take a while longer, but you can't really do much with these breads except eat them plain.
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