Recipe by ThatBobbieGirl
This is now our daily bread -- my daughter makes it several times a week in our bread machine. This has replaced the earlier version that I have posted because we've tried to eliminate white flour from our diets wherever possible. The vital wheat gluten is what makes it possible for the bread to rise nicely. Gluten is the protein part of the wheat kernel, and you can buy a powdered form of it at most health food or whole food stores -- that's what you need for this recipe to work. Without the gluten, it'll be a brick. So, get the gluten unless you want to build a bread wall. Cooking time is for the white bread cycle on our machine. Your time may vary.
Top Review by fakeginger
This is my new favorite bread machine recipe. The bread is tender but the crust is amazingly crunchy. I don't use my machine often but I will definitely be making this one again and again.
I did find that it needed more water, maybe 1/2 cup or so. Just watch it as the machine is kneading and add water a little at a time, as needed.
- 10 fluid ounces warm water
- 1 tablespoon olive oil
- 1⁄3 cup honey
- 1 teaspoon salt (we use Real Salt)
- 1 cup rolled oats (freshly rolled by DangerBoy at our house)
- 3 cups whole wheat flour (freshly ground, if possible)
- 2 tablespoons vital wheat gluten
- 2 teaspoons instant yeast
Directions See How It's Made
- Put ingredients into bread pan in the order suggested by the manufacturer of the bread machine.
- If you're going to use a timer, it is vital to keep the yeast away from both the liquids AND the salt.
- I make this on the white bread cycle and it comes out great, but you may wish to use the whole wheat cycle.
- I never noticed any difference except that the whole wheat cycle took a lot longer.
- Your machine may yield different results, tho.
- If you like crusty bread, just let the finished bread set on a rack to cool.
- If you want a softer crust, slip the hot bread into a plastic bag so that the crust will get steamed and be nice& soft- and good for sandwiches.