Makes 4 loaves
- 1 cup dry rolled oats
- 3 cups water
- 3 cups whole-wheat flour
- 3/4 cup soy flour
- 3/4 cup ground flaxseed or flaxseed meal
- 3 tablespoons flaxseed
- 3 tablespoons sesame seeds
- 3 tablespoons poppy seeds
- 4 1/4 tablespoons yeast
- 1 tablespoon sea salt
- 1 cup unsweetened applesauce
- 1/2 cup honey
- 1/4 cup olive oil
- About 5 cups unbleached white flour
In microwave-safe bowl, microwave
dry rolled oats mixed with water to about 120 F to 130 F. In mixer bowl of a
heavy stand mixer with dough hook, combine whole-wheat flour, soy flour, ground
flaxseed or flaxseed meal, seeds, yeast and salt. Stir to mix.
Add applesauce,
honey and oil. Mix by hand. Add the hot rolled oats mixture. Mix by hand.
When
blended, start mixing with dough hook of mixer and continue for about 3
minutes. Slowly add white flour until dough comes away from sides of bowl and
becomes smooth and elastic. Cover dough in bowl and place in a warm spot.
Let
rise until about double in size, about 1 1/2 to 2 hours. Punch dough down. Turn
onto countertop.
Divide evenly into 4 pieces. Shape into 4 loaves. Place in 2
1/2-by-4 1/2-by-8 1/2-inch loaf pans that have been generously sprayed with
cooking spray. Cover and place in a warm spot. Allow to rise until nearly
double in size, about 1 1/2 to 2 hours.
Bake at 350 F for 25 minutes, or until
tops of loaves are golden. Remove from pans and cool on rack.
