Oatmeal Whole Wheat Bread

This is a modification of an Oatmeal Bread recipe on the King Arthur web site. The whole wheat and added wheat germ makes a nutty flavor addition.

Ingredients

• 1 cup Rolled oats

• 3 T Wheat germ

• 1 T Butter

• 1 t Salt

• ¼ cup Molasses

• 2 T Brown Sugar

• 2 cups Boiling Water

• 3 cups Bread flour

• 2 cups Whole wheat flour

• 1 T Vital wheat gluten

• 1 T Instant yeast

Preparation

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.

Combine the bread flour, whole wheat flour, and vital wheat gluten together in a mixing bowl.

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.

Gradually add up to 3 cups of the flour mixture, mixing all the while, till a cohesive dough forms.

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.

Place the dough in lightly greased bowl, cover with plastic wrap, and let it rise till doubled in bulk, 1½ to 2 hours.

Gently deflate the dough, divide it in half, and shape each half into a 9 inch log.

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.

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.

•	1 cup	Rolled oats
•	3 T	Wheat germ
•	1 T	Butter
•	1 t	Salt
•	¼ cup	Molasses
•	2 T	Brown Sugar
•	2 cups	Boiling Water
•	3 cups	Bread flour
•	2 cups	Whole wheat flour
•	1 T	Vital wheat gluten
•	1 T	Instant yeast

	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.
	Combine the bread flour, whole wheat flour, and vital wheat gluten together in a mixing bowl.
	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.
	Gradually add up to 3 cups of the flour mixture, mixing all the while, till a cohesive dough forms.
	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.
	Place the dough in lightly greased bowl, cover with plastic wrap, and let it rise till doubled in bulk, 1½ to 2 hours.
	Gently deflate the dough, divide it in half, and shape each half into a 9 inch log.
	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.
	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.