Baking time: 30 to 40 minutes

rolled oats

unbleached white flour

whole wheat flour

gluten flour (optional)

instant yeast

boiling water

molasses

canola oil

raisins

Ingredients

In a large mixing bowl, stir together the rolled oats, oil, molasses, and raisins. Stir in the boiling water and cool to lukewarm.

In the meantime, mix together in a smaller bowl, the yeast, whole wheat flour, and 1 cup of the white flour. Add to the oatmeal mixture. Add enough of the remaining white flour to make a workable dough.

1/2 cup

2 cups

1 cup

3 Tbsp.

1 Tbsp.

1 1/4 cups

1/4 cup

1 Tbsp.

1 cup

Mixing

Kneading

Rising

Baking

On a lightly floured surface, knead the dough 8 to 10 minutes, or until smooth and elastic, adding the rest of the white flour as needed. My “large bowl”, is actually quite large and is made of stainless steel, so I just leave the dough in it while kneading - seems more sanitary and easier cleanup afterwards.

Leave your ball of kneaded dough on the floured surface (or in bowl), cover with a towel, and let rest for 10 minutes. Punch down (make sure you get out all the air bubbles) and form into loaf. Place into a greased loaf pan. You can rub the top lightly with butter, if you like. Cover and put it in a warm place until double in size.

Bake loaf in a preheated oven at 350 degrees for 30 to 40 minutes.