I have a odd problem. I have almost always baked with whole wheat flour sometime adding less than 20% of White Bread flour. My bread is very flavorful, light with a wonderful crust and crumb. This week, I found myself with no whole wheat flour and a packet of KA bread flour. Since I am going on vacation in  10 days I decided not to buy my whole wheat and made the Honey oatmeal bread (from TFL) with all white flour. The results were less than satisfactory. The crust was very good but the bread was dense and not light. I even suspect it was slightly undercooked even though I let it bake for 52 minutes.

I did let the bread rise in the refrigerator overnight since I was too tired to bake, something I have done often with my whole grain. Could it have over proofed? What might be the problem?

I  thought that since I bake with whole grains, getting a light and airy bread with all white flour should be a breeze! Well, you keep learning all the time...

Any advice/tips will be appreciated.

This is my second time baking my honey oatmeal bread.  The first time I followed the recipe almost exactly.  The second time I substituted 1 and 1/2 cups of whole wheat flour to the recipe.  I also let it rise the second time in the fridge over night.

The flavor was much better the second time around although I could have let it risen a bit longer than I did so it turned out a little short looking.  Here is my problem, the texture is not right.  It's spongy and gummy yet crumbly at the same time.  I would like for it to be a bit lighter and airier if possible.  If I press my finger into a freshly cut slice it will bounce back and won't leave an impression at all. 

The first and second loaves had the same texture.  Any ideas on how to fix this problem without affecting the taste too much?  I do have to say that they make great toast!

http://www.thefreshloaf.com/node/10353/honey-oatmeal-bread-millie-niehaus

This is the recipe I have from my mother, which is from her mother, etc.  Any input would be amazing!!

SiMignonne