or 2 1/3 C. whole wheat flour + 1 C. *oat flour3 1/3 C. whole wheat flour
1-4 T. non-fat dry milk (more = finer texture)
1/3 C. granulated sugar or ¼ C. honey
2 tsp. dough enhancer
3 T. gluten
1-1 ½ tsp. salt
1 T. yeast (if baking in oven) or 1 ½ - 2 tsp. yeast for baking in bread machine
Add all ingredients to bread machine in the order given. Set on whole wheat bread and press start if baking in bread machine.
Oat flour makes the loaf softer and last longer before going stale.
Unless you plan to refrigerate or freeze the oat flour, I recommend only grinding as much as you're using at the time. Ground flours go rancid much faster than in their whole form (or partially whole form).
You can also use a coffee grinder to grind up rolled oats real fast. Seeing as I don't drink coffee, the only thing I'd use it for would be grinding oatmeal. And seeing as how my kitchen is limited in space and therefore I must choose my kitchen appliances carefully.
P.S. This would work great for cinnamon raisin bread.