Ingredients
Units
Scale
- 3–1/2 cups warm water
- 6 cups white unbleached bread flour
- 2–1/4 cups whole wheat flour
- 1 cup rolled oats
- 2/3 cup flax meal
- 3 pkgs dry yeast (or 2 rounded tablespoons bulk yeast)
- 1/2 cup honey
- 1 Tablespoon salt
- 1/3 cup oil
- 2 Large eggs
- 1/4 cup wheat gluten
- 1/4 cup vinegar
Instructions
- Gluten and vinegar may be omitted. (I prefer using these two ingredients because gluten makes the bread more pliable, and vinegar works with yeast to help the dough rise – as well as keeping the loaf fresh longer.)
- In a large mixing bowl combine yeast and 1 cup warm water. Stir a little.
- In a small mixing bowl combine remainder of water (very warm) with everything except flour, starting with oats so it can begin softening.
- Mix the contents of the small bowl into the large bowl.
- Add 4 Cups white flour, and mix thoroughly.
- Add remaining 2 Cups white flour and 2-1/4 Cups whole-wheat flour. Mix well.
- Cover the bowl and allow the dough to rise to double or triple size.
- Sprinkle some flour on dough, punch it down gently, (kneading not necessary), divide into 3 greased loaf pans. Cover with a towel and let it rise until approximately double in size.
- Bake at 350 F for approximately 40 minutes. (A little less with a convection oven). Remove from oven and brush butter on the tops. Remove from pans after five minutes; set on rack to cool.