4 C warm water
1/4 C organic cane sugar
2 C rolled oats
1 1/2 tsp salt
2 T yeast
2 T gluten flour (optional)
2 T oil
3 C flour (combo of WW and white)
1 T lemon juice
5 additional cups WW and unbleached flour combined
Mix all except 5 C of flour in large mixing bowl. Let proof for 10 minutes.
Gradually add remaining flour until dough is soft and kneadable and no longer sticks to the sides of the bowl. Knead for 10 minutes. Place in oiled bowl and turn dough over. Let rise for 20 minutes in a warm place.
Preheat oven to 350 F. Divide and shape into loaves or buns. Place in oiled pans and let rise for 30 minutes. Bake for 45 minutes.
Optional: Add raisins or nuts to dough before you add bulk of flour.
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