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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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:
4 1/2-4 3/4 cups whole wheat flour |
2 tablespoons bob's vital wheat gluten |
3 (1 ounce) packages active dry yeast |
2 cups milk |
1/3 cup honey |
1/4 cup cooking oil |
1 tablespoon salt (i use sea salt) |
1/2 cup scottish oats |
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.
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