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1
In a 4 cup measure put the 2 1/4 cups warm water ( minimum of 110 degrees or a bit warmer), 1/4 cup molasses, and 3 teaspoons active dry yeast.
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2
In your mixer bowl or large mixing bowl put the flours, vital wheat gluten, oats, salt, and seeds.
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3
Stir all dry ingredients together well in mixer bowl so everything is evenly distributed.
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4
Melt 1/4 cup of butter and whisk into your proofed molasses/yeast/water mixture before you add it into the dry ingredients.
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5
Stir till dough is shaggy.
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6
If the dough seems wet add a bit of bread flour, if it seems too dry add a bit of water.
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7
You want the dough to come together but still be a bit messy.
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8
If you knead with a mixer, put in dough hook and knead for about 7 minutes.
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9
( If you are going to hand knead it will take about 10 minutes.)
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10
Turn the dough out on a floured board and knead by hand a couple of minutes till the dough is quite elastic and not sticky.
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11
If the dough seems sticky, add a small amount of bread flour in as you knead.
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12
Put in a big, well buttered bowl to rise covered with with a damp tea towel or plastic film.
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13
Let rise for one to one and a half hours in your oven with the light on till doubled in size.
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14
Turn the dough out on floured counter and cut in half.
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15
Punch down and form into two loaves either in loaf pans or hand formed loaves on a greased baking sheet.
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16
Let rise in oven with light on for an hour, covered, till doubled in size.
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17
Bake at 375*F. for 30 minutes till loaf sounds hollow when tapped on the bottom.
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18
Remove loaves from pans and cool on a rack.
