Prep 2 hrs
Cook 30 mins
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!
- 2 tablespoons yeast
- 2 tablespoons gluten
- 2 teaspoons salt
- 4 tablespoons sugar or 4 tablespoons honey
- 2 cups hot water
- 2 teaspoons vegetable oil
- 2 cups regular oatmeal, precooked
- 2 cups whole wheat flour
- 4 -6 cups white flour
- In a large bowl add yeast, gluten, salt, sugar, oatmeal, whole wheat flour and water. Mix well.
- Cover. Let this mixture sit for 30-40 minutes. This is called sponging.
- Add vegetable oil and mix well.
- Add enough white flour to make a non-sticky soft dough. Knead 10 minutes.
- Place in greased bowl and let rise until double. About 30 minutes.
- Punch dough down.
- Divide dough between 4 greased bread pans. Cover and let rise for 20 minutes.
- Bake at 400 degrees for 30 minutes.
- Cool on wire racks.
- Note: If you are grinding your own wheat - adjust the coarsness of the flour for different textures. Enjoy!
Fabulous bread recipe! The flavor is wonderful and I love the texture, too. We just had some with dinner and my family all inhaled slice after slice. I'm already craving some toasted! It took me a while to find gluten, but I finally did. Now I have a small box and am already looking forward to making this bread recipe again. I halved the recipe to make 2 loaves. I only had one problem (which did not affect the taste at all) - my bread did not get nearly as big/tall as in your picture. In fact, I was thinking I should have put all of the dough into 1 pan (instead of 2 - for half the recipe). After looking at your photo, I'm thinking something wasn't quite right with the way I did mine. I did the sponging, and the 2 rising times - and it appeared to rise each time. So, not sure where I went wrong.? That said, it still tasted wonderful. We loved it. Thanks!! ~Made for the March Aus/NZ Recipe Swap~
I had posted in a thread about getting my whole wheat bread to rise. This chef gave me her recipe. It does take quite a bit longer than my recipe, but boy does it turn out yummy! Light, yet stays together. I accidentally used 2 cups Recipe #58242 (dry) plus 1 cup freshly ground whole wheat and 3+ cups of white. I had leftovers from Recipe #330898. I was worried about the small amt of oil, but it was okay. I mixed for 8 min. in the Bosch and did 2 rises. I was leary about 400Â° as I bake mine at 350, so did 375 and brushed melted butter on after. These only made 2 decent sized loaves. I am going to try this with all whole wheat next time and see how it goes. Cross your fingers.
Came together easily and made a rich, soft, flavorful loaf of bread. While working with the dough I was aware that this is a well-used and long-tested recipe, as all the amounts seemed right and the result was perfect the first time. Made for OZ/NZ swap. (Although reviewer and chef live within 60 miles of one another in Oregon, USA!)