Whole Wheat and Oatmeal with Gluten (1.5 LB Loaf)
Water 1-1/4 cup warm
Olive Oil 2-1/2 Tablespoons (can go as low as 1 Tablespoon but bread
gets dryer/coarser)
Molasses 2-1/2 Tablespoons
Salt 1-1/2 teaspoons
Dry Milk 2 Tablespoons
Gluten 2-1/2 Tablespoons
*Oatmeal Flour 106 grams
Whole Wheat Flour 320 grams
Active Dry Yeast 2 teaspoons
* Using regular Quaker Oats Oatmeal (not instant), process in a blender
until of flour consistency. If a few large pieces seen after grinding is
no problem.
The finished bread is surprisingly light and airy, not dense and the
whole wheat taste is balanced out with the much milder oatmeal flour.