2 2/3 cup water
2 Tb olive oil
1/4 cup
molasses
2/3 cup natural brown sugar or sucanat
6 Tb carob powder
4 tsp roasted grain "cereal coffee" powder
2
tsp salt
1 cup uncooked oatmeal
3 cups whole wheat flour
3 cups unbleached flour
6
Tb vital wheat gluten
4 tsp bread machine yeast
In
the mixing bowl of a large-capacity, heavy-duty mixer, combine the ingredients in the order listed. Using a dough hook, beat
on low speed for 1 minute, or until the ingredients are mixed, then knead on medium-high speed for 5 minutes, or until the
dough is smooth and elastic. This dough may seem softer than usual. It will become a little less soft as it continues to
be kneaded. If necessary, add an additional sprinkle or two of flour during the last minute to prevent the dough from sticking
to the sides of the bowl.
Briefly take the dough
out of the bowl. Lightly spray the bowl with no-stick cooking spray, then return the dough to the bowl, turning the dough
until it is coated with the spray. Cover the bowl with a clean towel, then set in a warm place for the dough to rise. An
ideal temperature is 80 to 90 degrees. If the weather is cool, heat the oven to 150 degrees, or until the inside of the oven
is very warm to the touch., then turn off the oven. Place the bowl inside until the dough has doubled in size, about 45 minutes
to one hour.
When dough has nearly doubled in size, lightly
spray two large loaf pans with no-stick cooking spray. Dust a clean work surface with flour, leaving the flour out in case
more is needed. When the dough has doubled in size, turn out onto the floured surface, then punch or roll out the air bubbles.
Using a kitchen scale if available, divide the dough into two equal portions. Shape the halves into two loaves, then tuck,
seam side down, into the pans. cover the pans with the clean towel, then set in a warm place for 45 minutes , or until the
loaves round about the tops of the plans by about 1 1/2 inches.
When
the loaves have nearly double in size, preheat the oven to 350 degrees. Bake the loaves for 35 to 40 minutes, or until nicely
browned. Halfway through the baking time, quickly switch the pan positions fro more even browning. If browning too fast,
cover the tops of the loaves loosely with aluminum foil during the last few minutes. Turn the loaves out onto racks to cool.
Don't leave in the pans or the loaves will sweat and develop soggy crusts. Cover the loaves with a clean towel until completely
cooled, then store in airtight bags.
From "Amazing Meals"
