Whole Wheat Oatmeal Flax Bread, posted by Holly in FL

**Karrah’s Champion Whole Wheat Oatmeal Flax Bread**
-from: “Wildflour” by Denise M. Fidler-

*Mill: 12 cups hard red or hard white grain (I never need this much)

In heavy-duty mixer with dough hook, place:
*6 cups hot water
*3/4 cup honey
*1/2 cup dry lecithin
*1/2 cup dry milk
*1 cup coarsely ground flax seeds
*2 cups rolled oats
*1/3 cup olive oil
*10 cups of the freshly milled flour
*3/4 cup gluten
*2 T dough enhancer
*3 T SAF instant yeast (you can use whatever brand you prefer)
*2 T salt (I use Real Salt and don’t put it in until after it has sponged)

Mix and allow to sponge until double…approximately 30 minutes. Add enough of the flour (and the salt) until dough cleans the sides of the bowl and is slightly sticky. Knead 5-7 minutes or until smooth and light and silky. Shape into 4 eight inch greased pans and rise until double. Bake at 350* for 32-35 minutes or until done.
The instructions in parenthesis are not in the book…I added those. Now, the baking time will depend on your oven. I have to set my oven at 345* and bake mine for 30 minutes. I sometimes make five smaller loaves (7 inch pans) instead of the larger pans. It’s just easier to divide the dough into 4 instead of 5 loaves!


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