1/3 cup milk
1 cup warm water
56 grams (1/4 cup) melted butter, extra virgin olive oil, or melted coconut oil
75 grams (about 1/4 cup) honey, or 1/4 cup sucanat
200 grams whole wheat flour (I grind my own or use King Arthur’s white whole wheat)
100 grams unbleached all-purpose flour (I like King Arthur)
145 grams oat flour (or oatmeal that has been ground very finely in the blender)
1-1/2 teaspoons salt
1 tablespoon instant yeast
3 tablespoons wheat gluten
Add the ingredients in the order listed to the pan of an automatic bread machine and use the dough setting. After the cycle has ended, shape the dough into a loaf and place in a buttered or oiled loaf pan. (I like 8.5×4.5 inch pans, but a 9×5 will work. It might not rise as high, though.) Cover with plastic wrap and let rise in a warm place for about one hour, or until it has crowned about an inch over the top of the pan.
Bake at 350 for 25 minutes, then cover it with foil and bake an additional 10 minutes, or until the internal temperature reaches 190 and the top is deeply golden brown.
Remove from the pan immediately and cool completely on a wire rack before slicing.
****Hand kneading directions: mix first four ingredients; in a separate bowl mix the rest (keeping back about 1/4 cup of the flour for kneading.) Add the wet to to the dry and mix well, then use some of the reserved flour to flour your counter and turn out the dough. Knead about ten minutes, adding the rest of the reserved flour little by little. It should be smooth and elastic. Form into a ball, place in a greased bowl and cover with plastic wrap. Let rise in a warm place for one hour. Continue with the rest of the recipe as written.
(I recently had several requests for this recipe, so here it is! If you have any problems just comment or email.)