Homemade Oatmeal Wheat Bread

Today was bread baking day. It has been a little while since I baked homemade bread. Quite a few of my routines were disrupted this summer. Boy did I forget how good the house smells when bread is in the over.

Here is our family's favorite recipe. It is a personal adaptation of Crystal Miller's and Catherine Statt's recipes.

Oatmeal Wheat Bread

• 2 cups warm water
• 1 T yeast
• Pinch raw sugar
• 1/3 cup honey
• 1/3 cup olive oil
• 3 T gluten
• 3 T wheat germ
• 2 t sea salt
• 1 cup oatmeal (whirl this in the blender or food processor)
• 3 cup wheat flour
• 3 cups bread flour

In my stand mixer, combine the water, yeast and raw sugar. Let proof for about five minutes until it is bubbly. Add the honey, oil, gluten, wheat germ, salt, and oatmeal. Mix on low until combined. Add three cups of the flour alternating between wheat and bread. I allow the mixer to knead the dough adding more flour a 1/4 cup at a time until the dough does not stick to the side of the bowl and does not feel sticky to the touch. Knead in the mixer or by hand for another 7-9 minutes.

When you have finished kneading the dough, place in a greased bowl and place in a warm place until it doubles in size. Punch the dough down. Divide into two pieces and shape into loaves and put into bread pans that have been greased (I like to use "pan-ease"). Let the loaves rise until they are about 1 inch above the side of the pan.

Bake in a 350 degree oven for about 30-35 minutes or until golden brown.

This freezes well, but it is so good that two loaves wont last you long.