This is a very heart-healthy sandwich bread. Yields 2 2lb loaves. I like Wheat Montana brand for the wheat flours and Hodgson's Mills for the oat flour.
2 1/2 cp water
1/3 cp honey
1 1/2 Tbls yeast
1/3 cp gold milled flax seed
1/4 cp mashed white beans
1/3 VWG
1 cp oat flour
2 cp golden wheat
2 1/2 cp hi-g white flour
1 Tbls sea salt
1 cp rolled oats
Activate the yeast in the water/honey mixture. Add the beans, VWG, flax seed, oat flour, and golden wheat flour to create a sponge. Let the sponge soak for 15 min. Add the white flour, salt and oats. Once fully incorporated, mix on high speed for 4 min - until the gluten is fully developed. Don't overmix. Let rise for 30min. Punch down and knead out all the air (this is important as it will get a large worm-hole through the length of the loaf if you don't do it properly). Form into 2 2lb loaves and allow to rise. I prefer to proof it in the oven, but that is optional.
Bake at 350* for 30min. Allow to cool slightly and enjoy!
