Honey-Oatmeal Bread

• 4 12-4 34 cups whole wheat flour
• 2 tablespoons bob's vital wheat gluten
• 3 (1 ounce) packages active dry yeast
• 2 cups milk
• 13 cup honey
• 14 cup cooking oil
• 1 tablespoon salt (I use sea salt)
• 12 cup scottish oats

1. In large mixer bowl COMBINE 2 cups of the flour and the yeast.
2. In saucepan HEAT milk, honey, oil and salt just til warm (115-120 F).
3. ADD to dry mixture in mixer bowl.
4. BEAT at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
5. By hand, STIR in oats and enough of the remaining flour to make a stiff dough.
6. Turn out on lightly floured surface and KNEAD til smooth and elastic (8 to 10 minutes).
7. SHAPE into a ball.
8. Place in lightly greased bowl, turning once to grease surface.
9. COVER; let rise in warm place until double (about 45 minutes).
10. PUNCH dough down; turn out on lightly floured surface.
11. DIVIDE dough in half.
12. COVER; let rest 10 minutes.
13. SHAPE into two loaves; place in two greased 8-1/2x4-1/2-2-1/2" loaf pans.
14. COVER; let rise in warm place til double (about 30 minutes).
15. BAKE at 375F for 35-40 minutes.
16. Remove from pans; cool on wire rack.

whole wheat flour, bobs vital, active dry yeast, milk, honey, cooking oil, salt, scottish oats

Taken from www.food.com/recipe/honey-oatmeal-bread-311472 (may not work)