Oatmeal-Wheat Bread

• Heat 2 C milk until hot.
• Add 1 C HiFi® oats, ½ C brown sugar, ¼ C organic butter & 1 T sea salt.
• Place in large mixer bowl and set aside to cool to lukewarm.
• When the milk-oats mixture is almost lukewarm, dissolve 2 packages rapid rise yeast in ½ C lukewarm water and let develop (it will become foamy).
• Add the yeast mixture to the lukewarm oats-milk mixture, along with 4 C GPF whole white wheat flour and 1 ½ C organic unbleached bread flour. Mix with dough hook or knead to mix and develop the dough – add more unbleached flour if necessary.
• Place dough in large greased bowl, cover with damp towel and let rise in a draft-free spot until doubled, about 45 minutes. Punch down and shape into two loaves or 2 dozen buns (or 1 loaf and a dozen buns). Let rise again ~ 20 minutes.
• Bake 40-50 minutes for bread (20-25 minutes for buns) in pre-heated 375-degree oven.