Recipe from Branny Boils Over
Oh yeast, why do you hate me? I thought I had it all figured out, but it failed me again. This bread tasted delicious! But it was so dense – it just didn’t rise right. I typically place it in the oven with a pan of boiled water underneath. And it has been working, up until now. 😦
But, I will try this again! One of these days I’ll make a really good loaf of bread. 🙂
The only change I made to this recipe is that I couldn’t find agave, so I just substituted honey.
2/3 c rolled oats
1 T butter
2 t salt
1/4 c honey
1 1/3 c boiling water
2 c whole wheat flour
1 c bread flour
2 T vital wheat gluten
2 t instant yeast
Add boiling water to oats, butter, salt and honey in your stand mixer bowl. Let sit for 20 minutes.
Add yeast and stir.
Add vital wheat gluten and then add the flour in small increments until a dough forms. Knead for about 4-5 minutes.
Let dough rest and proof (about 1 hour) until doubled in size.
Roll dough out into a rectangle no longer than a 9 inch loaf pan. Fold dough over itself, jelly roll style, and place in a greased loaf pan.
Let it rise, covered, until the dough just crests the top of the pan.
Bake at 350 for about 25 minutes until internal temp reaches 190.
When done, remove from pan and allow to cool slightly before slicing.