Whole Wheat Bread

4 cups warm water
3 TBSP Yeast
1/4 cup sugar
1/4 cup oil
1 TBSP salt
1/2 cup buttermilk powder (or 1 cup reg milk powder)
9 cups flour (less if fresh milled - less than 12 hours old)
1 cup oats

Put water into a mixing bowl. Add yeast, let dissolve. Add sugar, oil, salt, and buttermilk powder. Add oats, and then add flour one cup at a time if you are mixing by hand, or all at once if you are using a mixer. Turn out and knead, adding flour to keep it from being too sticky, or run mixer until dough cleans the bowl, then run for 2-3 minutes longer. Let raise in warm place, just till doubled. Do not let raise too long or it will go sour. Shape into loaves (about 3) or into rolls (about 4 dozen) or into buns for burgers (about 24). Place into greased pans. Let raise again, till nicely rounded - this will NOT raise as high as white bread! Bake at 375 for 30 min. Makes 3 loaves.

Loaves may be frozen for up to 3 months.

Slice thin for 1/2 carb exchange per slice, or 1/2" thick for 1 carb exchange per slice.

This bread, and all of our baked good recipes work best with Hard White Wheat flour, which is lighter in flavor and rises better than Hard Red Wheat flour.

Written by Laura Wheeler, Owner of Firelight Business Enterprises, Inc.