Delicious and sweet, you can’t beat the flavor of oatmeal wheat bread! –Mellyn

Yield: 2 loaves

• 1/3 cup honey
• 1 Tablespoon salt
• 1/3 cup oil
• 2 1/2 cups water — very warm
• 1/2 cup vital wheat gluten
• 2 cups rolled oats — ground into flour (I do mine in the blender)
• 3 Tablespoons yeast
• 4 cups wheat flour — ground from about 3 cups hard white wheat
• 2 cups flour

1. Combine honey, salt, oil and water in bread mixer (you can also do this by hand!)
2. Add oat flour and yeast. Mix well.
3. While mixer is running, add wheat flour.
4. Add 1 cup of white flour and check consistency of dough. You want it to gather in a ball and begin to scrape the sides of the bowl . If the dough is still sticking to the bottom or sides of the bowl, add more flour a little at a time. If you go a little overboard with the flour and your dough looks crumbly and floury, try adding a tablespoon or two more of water.
5. Let mix for about 5 minutes.
6. Let dough rise for a minimum of 20 minutes or as long as an hour.
7. Divide into 2 pieces and form into loaves by flattening dough into a rectangle and then rolling it up jellyroll style.
8. Cover and let rise for 20 minutes or so.
9. Bake at 350 degrees for 30 minutes.

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