A big shout-out to my friend, Elisa for giving me this addition to my Recipe Box. I have happily used this recipe for the last three months on a near-weekly basis, but just this last week made a few changes that were more to our preference as a family. Adding 2 T. wheat gluten flour makes the bread more chewy in texture and I prefer to only bake it 27-30 minutes (less for the little loaves) for a moister bread. I also have the blessing of utilizing a KitchenAid Mixer for this recipe, which really cuts the time down, since I don’t have to stir and knead large amounts of dough by hand. However, the mixer can only handle about half the dough this recipe calls for, so usually cut the recipe in half, making two large loaves and 1-2 baby loaves (for Levi & Zay 
. This usually lasts our family of five (including my sister, Ari) about a week, if we are conservative, before I make another batch. It only takes me about a half-hour of actual labor, then the rest is mostly waiting for bread to rise, etc. My husband is crazy about this bread! Enjoy!!
Wheat Oat Bread makes 5 loaves
1/2 c warm water
3 pkgs active dry yeast (or 6 3/4 tsp if you have a jar of yeast)
1/4 c bread flour
1 T white sugar
2 c quick oats
4 c whole wheat flour
4 1/2 c warm water (or leftover potato water- the starchiness makes fluffier-ness)
1 1/2 T salt
2/3 c brown sugar or honey (I prefer honey)
2/3 c vegetable oil
8 c bread flour (may be less or a little more depending on dough consistency)
*Mix the 1/2c warm water, yeast, sugar, and 1/4c bread flour. Let it “grow” for about five minutes
*Add in and mix everything else with the yeast mix except the bread flour
*Mix the bread flour in 1/2c-1c at a time. It will be hard to stir toward the end, but it should pull away from the sides of the bowl, but still sticky. Not so sticky you get it all over your fingers if you touch it, but not too dry either. Once it’s the right consistency, then put it on a lightly floured surface and knead it for 8 minutes or so (if you can knead it without much difficulty then the consistency is right, but if it sticks all over the counter you need some more flour)
*Form it into a ball and put it in a lightly oiled (veg oil) bowl, then turn it once or twice to coat it lightly. Cover it with a cloth (or dish towel) and some plastic (like a grocery bag) to keep dust out and moisture in.
*Let it rise 1-hour or until doubled (preferably in a warm place – I put it next to the enclosed bathroom vent. Or you can place the dough on top of the stove while it preheats to rise) Note from Song: preheat the oven to 200 degrees then turn the oven off and stick the bread in the oven to rise, if you want it to go a bit faster.
*”Punch” it down and then separate it into your bread pans, forming the dough to fit (a pan 2/3 full of the dough is about right for a good sized loaf) then cover and let rise another hour or until doubled.
*Then bake at 350 for 35 min our until tops are browned. Cool 10 min and then remove from pans and cool on wire racks.
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Yay Song! Thanks for posting this. I was going to email to ask you for it. Question: Do you have the dough hook attachment for your kitchenaid, or do you just use the regular batter beater? We need a new beater for ours anyway (only have the whisk-like one that doesn’t work well with thick dough), and I’m wondering which one would be needed for making bread.
[...] currently baking my cousin Marilynn Song’s bread recipe. I was getting discouraged with my normal 100% whole wheat bread that never seems to rise high [...]