Oat And Wheat Bread
|Dry yeast||2 Teaspoon|
|Warm water||1⁄2 Cup (8 tbs)|
|Safflower oil||2 Teaspoon|
|Warm water||2 1⁄2 Cup (40 tbs) (potato)|
|Whole wheat flour||2 Cup (32 tbs), unsifted|
|Gluten||1⁄2 Cup (8 tbs)|
|Unbleached flour||2 1⁄4 Cup (36 tbs), unsifted|
|Oat flour||1 1⁄4 Cup (20 tbs)|
In a mixing bowl, dissolve yeast in warm water.
Add honey, oil, potato water, salt, and whole wheat flour.
Beat at medium speed in electric mixer for 3 minutes.
By hand, beat in most of the unbleached flour and the oat flour.
Turn out onto a floured board and knead 10-15 minutes, adding remaining flour.
The dough should be quite stiff.
Put into a greased bowl, turning once to grease the top.
Let rise covered with a cloth in a warm place until almost doubled in bulk, about 1 hour.
Punch down dough and knead again about 5 minutes.
Shape into two loaves and let rise, covered, in two 8 x 4-inch greased bread pans until almost doubled in bulk, about 25 minutes.
Bake at 375° 35-40 minutes, or until lightly browned and loaves sound hollow when tapped on the bottom.
Turn out onto wire racks to cool.