≡   Categories
Oat Wheat Bread

11 ounces low-fat milk, warmed to about 100 degrees fahrenheit
4 14 ounces by weight whole wheat flour
7 34 ounces white bread flour
34 ounce flax seed meal
2 58 ounces old fashioned oats
2 tablespoons olive oil (or veg oil)
2 tablespoons molasses or 2 tablespoons honey
1 teaspoon salt
1 12 teaspoons instant yeast (or 2 1/4 teaspoon dry active yeast)
4 teaspoons vital wheat gluten (optional, beneficial but not essential)


Put all ingredients into the bowl of a stand mixer. Mix to bring all ingredients together. The dough will resemble batter at this point. Don't make any adjustments to it. Cover and let rest for 20 minutes (this step is essential). Knead for 4 minutes. At this point the dough will no longer resemble batter but will be a sticky dough. Cover and let rest 10 minutes (essential). Knead for 4 minutes. At this point the dough will still be sticky but not as sticky as before. Cover and let rest 5 minutes. Knead for 4 minutes. Remove dough from mixer and form into a ball. At this point the dough should not be sticky, it will be almost tacky and should feel soft and supple. Put dough into a bowl, cover and let double. Punch down and form into loaf. Put in lightly oiled pan. Cover with a clean towel and let rise until doubled. Bake in pre-heated 350 f oven for 40 minutes. Remove from pan and let cool on a wire rack.

Source: www.food.com