You can’t go wrong with anything from the Lion House Classics cookbook. This bread is light, airy and delicious! I put the recipe in exactly as written from the cookbook, but I add gluten and dough enhancer when I make it.
Lion House Whole Wheat Bread
1 Tbsp. dry yeast
3 cups warm water (apx. 101 degrees)
1 cup cooked oatmeal
1/4 cup molasses
6 Tbsp. nonfat dry milk
6 Tbsp. shortening, softened
5 1/2 cups whole wheat flour***
1 1/2 Tbsp. salt
2 cups white flour
Proof yeast in 3 cups lukewarm water in large mixing bowl. Add remaining ingredients and beat until dough forms a ball and leaves sides of bowl. (I used cinnamon roll flavored instant oatmeal and it was yummy – I could taste a hint of cinnamon in the cooked bread.) After kneading the dough using an electric mixer for 3-5 minutes remove the dough and knead it by hand for another 5ish minutes. If you cut off a small piece of the dough and carefully stretch the dough, it should not tear. If tearing occurs then continue kneading for another 3-5 minutes. Place dough in a large greased bowl, cover with terry cloth and let rise until double (about one hour). Be sure it rises in a warm area away from breezes. I think the best place to let dough rise is in an oven turned off, and the oven light on. Once the rising process is done, cut the dough in half and roll it into two greased loaf pans. Let rise until about double and bake at 350 degrees for 30 minutes or until a nice golden brown.
***I grind my own wheat, these measurements were given from bagged flour. Fresh ground flour is much lighter and airier, so if you’re using fresh flour you’ll use quite a bit more then what’s asked for. I usually wait a week before I use my flour so that it will settle.