extra whole wheat flour for balancing moisture and kneadingusually about a cup
Instructions
Combine the warm water, about half of the agave nectar, and yeast in a bowl and set aside. Yeast is active when the mixture begins to foam (about 5 mins).
Meanwhile, combine the flour, oats, gluten, the remaining agave nectar and oil in your mixer's bowl* and begin mixing with the dough hook attachment at a medium speed (speed 3 on my VonChef mixer).
When the yeast mixture is foaming, slowly add it to the mixer bowl while it continues to run at medium speed for 5 minutes, then at the maximum speed for 5 minutes (speed 6 on my VonChef), until a dough ball pulls away from the sides. If you've added too much liquid, add flour, 1 tbsp at a time until the dough ball forms. Continue kneading for an additional 5-10 minutes, or until the dough is elastic.
Shape dough into loaves or burger rolls. **
Place your loaves in well-greased loaf pans, or your buns onto a sheet pan that is lined with parchment paper and a light coating of oil. Cover with a floured towel or piece of plastic wrap and let rise for an hour or until doubled in size.
Bake at 350 F/ 177 C for 30-40 minutes, or until the internal temperature of the bread is between 190-200 F or 88-93 C.
Cool completely before storing in an air-tight container. Can be frozen up to 3 months.
Notes
*Mixer speed settings are based on my VonChef mixer which has speed settings of 1-6. If kneading by hand, please knead for a minimum of 10 minutes on a lightly floured surface until the dough is elastic. **This recipe yields about 3000 g of dough. I find that 800 g dough sections fit perfectly in my loaf-pans, and 90-100 g balls make excellent burger buns. This recipe will make approximately 4 loaves of bread or about 3 dozen burger buns.