Total Time
35mins
Prep 0 mins
Cook 35 mins

This recipe comes off the package of Bob's Vital Wheat Gluten. I don't want to lose it, so I'm posting it here!

Ingredients Nutrition

Directions

  1. In large mixer bowl COMBINE 2 cups of the flour and the yeast.
  2. In saucepan HEAT milk, honey, oil and salt just til warm (115-120 F).
  3. ADD to dry mixture in mixer bowl.
  4. BEAT at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
  5. By hand, STIR in oats and enough of the remaining flour to make a stiff dough.
  6. Turn out on lightly floured surface and KNEAD til smooth and elastic (8 to 10 minutes).
  7. SHAPE into a ball. Place in lightly greased bowl, turning once to grease surface.
  8. COVER; let rise in warm place until double (about 45 minutes).
  9. PUNCH dough down; turn out on lightly floured surface.
  10. DIVIDE dough in half.
  11. COVER; let rest 10 minutes.
  12. SHAPE into two loaves; place in two greased 8-1/2x4-1/2-2-1/2" loaf pans.
  13. COVER; let rise in warm place til double (about 30 minutes).
  14. BAKE at 375F for 35-40 minutes.
  15. Remove from pans; cool on wire rack.

Reviews

(1)
Most Helpful

Nice, hearty, whole wheat bread. The yeast amount quoted in the recipe is off; I ended up locating the original recipe at www.bobsredmill.com and determined the proper yeast amount was 2 tbsp., and the recipe also specifically called for sea salt. Good bread! Made for PAC Spring '09.

Katzen April 09, 2009

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