Homemade White Wheat Bread is perfect for sandwiches or toast.
In a large mixing bowl of a stand mixer, combine water, yeast and 1 cup of flour. Let set for 5 minutes until mixture is bubbly.
Stir in oatmeal, vital wheat gluten, oil, honey and salt.
Add flour one cup at a time until 4 cups of flour have been added. After all four has been incorporated, slowly add 1/4 of flour at a time up to an additional cup of flour as needed. Amount of flour added varies.
Knead flour in mixer for 10 minutes on low speed.
Place dough in a greased bowl and cover with a piece of plastic wrap sprayed with nonstick spray.
Let rise until double (60-90 minutes)
Punch down dough and divide into two pieces. Shape each piece into a loaf and place in a greased bread pan. Cover pans with plastic wrap and let rise again for 45-60 minutes.
Preheat oven to 375. Place loaves in oven and bake for 30 minutes.
Cool for 10 minutes on a baking rack. Remove from pan and continue cooling for 45 additional minutes until loaves are completely cooled. Once loaves are cooled, slice and store.
I use a 7 grain cereal to this recipe. I buy a premixed cereal that contains oats, red hard wheat, flax seed and others. You can substitute oatmeal. The cereal is not cooked before added to mixture.