Ingredients

• 1 1/4 cups Warm Milk 110°F
• 2 Tbsp Honey
• 2 1/4 tsp Active Dry Yeast (one 7g packet)
• 2 Tbsp Oil
• 2 1/4 cups Whole Wheat Flour or Organic Whole Wheat Flour
• 1/4 cup + 1 Tbsp Scottish Oatmeal divided
• 2 Tbsp Vital Wheat Gluten
• 2 tsp Salt

Instructions

1. Place warm milk and honey in a large mixing bowl. Sprinkle yeast over the mixture and let sit for 5 minutes while the yeast activates.
2. Add the oil, flour, 1/4 cup Scottish oatmeal, vital wheat gluten and salt to the yeast mixture and mix until the dough pulls away from the side of the bowl. Turn dough out onto a lightly floured counter and knead for about 10 minutes or until you can stretch a small portion of the dough into a thin membrane (this is called the “window pane test”).
3. If you are using an electric mixer, knead for 4 minutes on medium speed with the dough hook attachment.
4. Place dough in a clean, oiled bowl, cover and allow to rise until doubled in size, about 45 minutes. Punch down the dough, cover and let rise another 30 minutes. Preheat the oven to 375°F and lightly oil an 8 x 4-inch loaf pan.
5. Place dough on a lightly floured counter and shape into a loaf. Place loaf in the prepared pan, cover and let rise for 30 minutes or until the dough crowns nicely above the pan and gives with a gentle press of the fingers, leaving a faint indentation. Lightly brush or spray top crust with water and sprinkle with the remaining 1 tablespoon Scottish oatmeal.
6. Bake for 35-45 minutes until golden-brown and hollow sounding when tapped. The internal temperature should be between 180-200°F. Cool on a wire rack.

1. Add ingredients to the bread pan following manufacturer’s instructions. Bake on machine’s basic wheat bread setting. Check dough before final rise and, if necessary, adjust its placement in the pan for level height during baking. Just before the bake cycle lightly brush or spray top crust with water and sprinkle with the remaining 1 tablespoon Scottish oatmeal.