This is a wonderful, moist whole wheat bread. You can’t hurry the oatmeal, though, it must cool or you’ll kill the yeast.
1 1/2 cups water,
3/4 cup old fashioned oats
1/2 cup oil, corn or canola
1/2 cup honey
1 1/2 tsp salt
4 cups whole wheat flour
1 pkg active dry yeast mixed in 1/4 cup water
2 heaping Tbsp vital wheat gluten
In a saucepan, bring water and oats to a boil. Simmer for 5 minutes. Remove from heat and put in a large bowl; cool to 110°-115°.
To oat mixture, add eggs, honey, oil, salt, yeast, vital wheat gluten, and half the flour; mix well. Add enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes.
Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and divide into half; shape each piece into a loaf. Place in two greased 8 x 4 loaf pans. Cover and let rise until doubled, 45-90 minutes.
Bake at 375° for 35-40 minutes. Brush tops with butter if desired. Remove to wire racks to cool.