This recipe make 6 hearty, soft, but sturdy loaves!
Adapted from rtheyallyours.blogspot.com
cups warm water
tablespoons and 1-½ teaspoons active dry yeast
cup butter or margarine, softened
tablespoons and 1-½ teaspoons salt
cup nonfat dry milk powder
cups whole wheat flour
cup vital wheat gluten
cups quick-cooking oats
1. Preheat over to 350 degrees F. In very large bowl, combine warm water, yeast and honey. Let yeast dissolve for about 5 minutes. 2. Add remaining ingredients. Stir to combine, then knead on floured counter for about ten minutes, adding more flour if needed to form a soft ball that sticks to itself. 3. Place in a greased bowl, cover with moist towel and let rise until doubled in bulk, about an hour. 4. Punch down and knead for one minute, then form into six loaves and place in well-greased bread pans. Cover with a moist towel and let rise until doubled in bulk, 30 to 45 minutes. 5. Bake for 35 to 45 minutes or until bread is golden brown. 6. Take out of pans and let cook on racks.