This is another great, basic bread to have around. It makes especially good toast, I think.
Recipe adapted from my mom’s
2 cups (16 oz) milk
2 t salt
1 cup (3 1/2 oz) quick oats
3 T (1 1/2 oz) butter
1/4 cup (3 oz) honey
1 T vinegar
1/4 cup (2 oz) warm water
1 T active dry yeast
3 T wheat gluten
3 cups (13 1/2 oz) sprouted whole wheat bread flour
about 2 1/2 cups (12 1/2 oz) unbleached all-purpose flour
Heat the milk to 180 degrees Fahrenheit. Let sit a few minutes and then skim off the skin that forms on the milk. Mix the hot milk with the salt, oatmeal, butter, and honey. Let cool until it’s about 120 degrees and then mix in the vinegar. Meanwhile, mix the warm water with the yeast. Stir this mixture into the120 degree milk mixture. Add the gluten, whole wheat flour, and enough all-purpose flour to make a soft dough. Knead at least 10 minutes or until satiny and smooth. Place in a large bowl, cover, and let rise until doubled in volume. Push dough down, divide into 2 or 3 lumps, and form loaves. I am beginning to prefer smaller loaves rather than huge ones that rise way over the edge of the pans so I tend to make 1 more loaf than the recipe calls for. Place the loaves in greased 4×8-inch loaf pans.
Allow loaves to rise again until a bit more than doubled in volume. Bake in a preheated oven for 30 to 40 minutes or until hollow sounding when tapped on the bottom. Remove from pans and cool on a wire rack.
Yield: 2 large loaves or 3 medium ones