Prep 45 mins
Cook 3 hrs
Soft fluffy wheat bread with oatmeal--even children will eat this one!
- 3 (1/4 ounce) packages fast-rising active dry yeast (it will just take a little longer) or 3 (1/4 ounce) packages active dry yeast (it will just take a little longer)
- 3⁄4 cup warm water
- 1 cup whole wheat flour
- 2 cups milk
- 3 cups oat flour (you can grind it into flour in blender)
- 1 cup vital wheat gluten
- 1 1⁄2 teaspoons salt
- 1⁄2 cup honey
- 1⁄4 cup olive oil
- 1 -3 cup flour
- 3 tablespoons milk
- The Sponge: In your bread mixing bowl put the yeast, 3/4 cup water, and the cup of whole wheat flour, mix until combined then cover with plastic wrap and a towel and let it sit for 45 minutes to an hour in a warm place. It should be bubbly.
- The Dough: Add the 2 cups warm milk, 3 cups oatmeal flour , wheat gluten, salt, honey and oil (I use olive oil). Mix until combined.
- Start to add your remaining flour half a cup at a time. It usually doesn't take much. 1 cup might be enough but it could go up to 3 cups. Fully incorporate the flour you add before adding more.
- The dough will be a little sticky and a little stiff, carefully judge when you think you have enough. Once you make bread enough you’ll know when it’s enough flour. You can always add more flour when you're kneading.
- Kneading: By hand, 20 to 30 minutes. In a mixer, 10 minutes. I suggest the bread mixer. The kneading is very important, if you do it any less the bread will be heavy and thick not light and fluffy.
- Rising: Once your dough is kneaded your going to coat it all over in a little oil and stick it in a bowl that will let it rise at least one and a half times it’s size. Now you’re going to cover it with plastic wrap and a towel, put it in a warm place and let it rise for 45 minutes to an hour. It should have risen over double it’s size.
- During this rising time you want to spray or butter two bread pans.
- Shaping, Last Rise, and Baking: When your dough is ready dump it out and push the bubbles out of it. Divide it as equal as you can. Flatten each piece out to a rectangle about the size of the pan then roll it up tight and pinch the seams together tucking the ends inches Turn over and put in the pan seam side down. Coat them lightly in milk . You can use a brush or your hands.
- Put the loaves in a warm place and cover with a towel, let them rise from 30 minutes to an hour. You want your loaves to be at least 2 inches over the top of the pan, nice and high, they won't rise anymore in the oven. Preheat your oven to 375 degrees. Bake for 15 minutes then lower the heat to 350 and cook for another 20 minutes. They will be a deep brown.
- Take them out and remove them from their pans and cool on a cooling rack. Enjoy!
So good! My family really loved this bread. It is great for toasting and I turned 1/2 the dough into buns. My picky son really liked the buns. I will use this recipe from now on!! Thanks for posting it.
Wonderful, fluffy bread! My DH made this and it is similar to the Oatnut bread made by Oroweat. My kids love it and it freezes well. We couldn't find the vital wheat gluten, but it turned out nicely anyway. This will be a staple in our pantry!