1 ¼ c. warm water 2 c. whole wheat flour
2 Tbsp. brown sugar 1 tsp. salt
2 tsp. active dry yeast 2-3 Tbsp. vital wheat gluten
2 tsp. butter, melted 2 Tbsp. powdered milk (opt.)
1 egg ½ c. rolled oats
1 c. all-purpose flour ¼ c. potato flakes
Proof yeast by mixing warm water, brown sugar, and yeast together. Let sit 5-10 minutes or until foamy.
Mix butter and egg in a large bowl. Sift flour, salt, gluten, and powdered milk together. Mix in oats and potato flakes. Add flour mixture to egg mixture 1 cup at a time. Mix the dough, adding flour until the dough pulls away from the sides of the bowl. Put in a lightly greased bowl and turn to lightly coat the dough with oil. Cover with plastic wrap.
Let rise 1 ½ hours in a warm, draft free place. Punch down and shape into loaf (or rolls). Place in greased pan. Let rise another 45 minutes.
Bake at 350 degrees for 30-35 minutes (15-20 minutes for rolls). Loaf should sound hollow when lightly tapped. Remove from pan, wrap in a kitchen towel, and cool for 10 minutes. Transfer to an airtight bag to finish cooling. The crust will be much softer, and the bread won’t get moldy or dry out as quickly.
Yield: 1 ½ lb. loaf
