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Soaker: In the bowl of an electric mixer, combine the oats, wheat germ, butter, salt, molasses, brown sugar and boiling water, and let the mixture sit until it's 115°F. |
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Combine the bread flour, whole wheat flour, and vital wheat gluten together in a mixing bowl. |
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Add the yeast and 2 cups of the flour mixture to the soaker and beat for about 2 minutes in the electric mixer with a dough hook. |
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Gradually add up to 3 cups of the flour mixture, mixing all the while, till a cohesive dough forms. |
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Turn the dough out onto a lightly floured work surface, and knead to form a smooth, elastic dough, adding the rest of the flour mixture and additional bread flour only as much as necessary. |
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Place the dough in lightly greased bowl, cover with plastic wrap, and let it rise till doubled in bulk, 1½ to 2 hours. |
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Gently deflate the dough, divide it in half, and shape each half into a 9 inch log. |
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Place the logs in two lightly greased medium loaf pans, cover the pans, and let rise till doubled in bulk, about 1 to 1½ hours. |
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Bake the bread in a preheated 350°F oven for 30 to 35 minutes until done. Turn the loaves out onto a wire rack to cool completely. |