Directions: |
Directions:In large mixer bowl, combine 2 cups of the flour and the yeast. In saucepan, heat milk, honey, oil and salt just till warm (115-120 degrees). Add to dry mixture in mixer bowl. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in oats, gluten and enough of remaining flour to make a stiff dough. Turn out onto lightly floured surface and knead until smooth and elastic (8 to 10 minutes). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover, let rise in warm place until double (45 minutes). Punch dough down, turn out onto lightly floured surface. Divide in half. Cover, let rest 10 minutes. Shape into 2 loaves.; place in two greased loaf pans. Cover, let rise in warm place till double (30 minutes). Bake at 375 for 35 to 40 minutes. Remove from pans. cool on wire racks. Makes 2 loaves. |
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Notes: |
Personal
Notes: Our family's favorite whole wheat bread! We grind hard red wheat, and the gluten and the oatmeal make it a very nice, light loaf--not heavy at all! You may need a little more flour than the recipe calls for--it is quite sticky, but make sure it's still tacky when you're done kneading. Whole wheat dough continues to absorb moisture while it's rising, and so it needs to be more wet when you put it in the bowl to rise.
Also, you cannot substitute rolled or quick oats for the Scottish Oats. They make it too dense and heavy.
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This recipe for Honey Oatmeal Bread is from