“After making bread for many years - and experimenting with different ingredients and family tastes - I believe this tops the cake! I have discovered while working with whole wheat and bread making that you have to let the wheat flour "sponge" so the bread doesn't end up heavy. This recipe combines white flour, wheat flour and oatmeal. For us, it's a great way to use leftover cooked oatmeal from breakfast. My kids and DH go through approximately 7 loaves a week!”
READY IN:
2hrs 30mins
SERVES:
40
YIELD:
4 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl add yeast, gluten, salt, sugar, oatmeal, whole wheat flour and water. Mix well.
  2. Cover. Let this mixture sit for 30-40 minutes. This is called sponging.
  3. Add vegetable oil and mix well.
  4. Add enough white flour to make a non-sticky soft dough. Knead 10 minutes.
  5. Place in greased bowl and let rise until double. About 30 minutes.
  6. Punch dough down.
  7. Divide dough between 4 greased bread pans. Cover and let rise for 20 minutes.
  8. Bake at 400 degrees for 30 minutes.
  9. Cool on wire racks.
  10. Note: If you are grinding your own wheat - adjust the coarsness of the flour for different textures. Enjoy!

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