Oatmeal Agave Wheat Bread

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Oatmeal Agave Wheat Bread

1.0

2 ½ cups white all purpose (AP) flour

2 ¾ cups whole wheat flour (¼ cup set aside)

1 ½ cups organic old fashioned oats (in a 2 cup glass liquid measuring cup) + boiling water to cover by 1"

2 tsp. salt

2 Tbsp. instant yeast

¼ cup + 1 Tbsp. agave nectar

1 ⅛ cup warm water

½ cup oil (I use almond or olive)

High powered mixer (I use a KitchenAid)

1 egg, beaten

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Measure oats into glass liquid measuring cup with a metal dry measure cup, add boiling water and cover by 1". Leave for 10-15 minutes until all liquid is absorbed.
Place all dry ingredients into mixing bowl - flour (minus the ¼ cup of whole wheat flour) - salt - yeast. Incorporate well.
Once the oatmeal is ready pour into mixing bowl.
In the used glass measuring cup, measure out the 1 ½ cup of warm water, add the ¼ cup agave nectar + 1 Tbsp., mix well.
Add oil to bowl.
Turn mixer to low to incorporate w/ a dough hook (2-3 minutes).
Turn up to medium - mix for 5 minutes - occasionally scraping the bowl.
Add in ¼ c. whole wheat flour, bit by bit.
Scrape out of bowl onto floured surface.
KNEAD ONLY 5 TIMES.
Form into 2 loaves (put into loaf pans) or rolls.
Egg wash.
Cover w/ a towel in warm spot for 30 minutes or until doubled
Crank up the oven to 400 degrees F.
Place rolls/loaves in center rack.
Bake for 20 minutes.
When the timer goes off - pull out, butter the tops!

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