This was my first try from that one, but if it continues as wonderful and as easy as others I've tried by her, it'll end up on my column of cookbook fame, I'm sure. This was originally a rye-wheat bread with pecans and cinnamon; I substituted oats for the rye flour and used all whole wheat (no white) flour and it was great. Like she said, cinnamon (1 Tbl for one large loaf) is a great addition, even though it's not a sweet bread.
This is with the lovely people over at http://beautythatmoves.typepad.com/ . Hmm, I might not be able to join up next week, but we'll see -- lots is going on other than cooking in the days ahead.