1/2 cup warm water
3 packages active dry yeast (7 teaspoons)
1/4 cup bread flour
1 tablespoon white sugar
2 cups quick cooking oats
2 cups whole wheat flour
4 1/2 cups warm water
1 1/2 tablespoons salt
2/3 cup brown sugar
2/3 cup olive oil
up to 10 cups bread flour
In the mixing bowl of an electric mixer,
stir together 1/2 cup warm water, 1 T. sugar, 1/4 cup bread flour, and the yeast
Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil
into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes.
Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until
dough pulls away from sides of bowl. Humidity determines how much flour you need.
It is normal for dough to be slightly sticky.
Place dough in an oiled bowl, and turn to coat.
Cover with a damp cloth.
Let rise for about an hour.
Bake at 350 degrees (175 C) for 35 minutes
or until tops are browned.
Let cool in pans for 10 minutes and then turn out
onto wire racks to cool completely.
. . .
or you can just find the recipe here
like I did. : )
. . .
baking collaboration #11