I cut the recipe in half, so that I could remain sane (the original recipe created a boatload of bread).
- 2 1/2 cups whole wheat flour
- 1 1/4 cups unbleached all-purpose flour
- 3/4 tbsp yeast
- 1 tsp kosher salt
- 1/8 cup vital wheat gluten
- 1 1/4 cups lukewarm water
- 1/4 cup honey
- 3 eggs
- 1/3 cup canola oil
Mix together the water, honey, eggs, and oil and add it to the dry mixture.
Cover with saran wrap and let it rest at room temp for 2 hours.
You can use it right away, or cover it and put it in the fridge. It can be used over the next 5 days. If you don't use the dough immediately it will need to rest at room temperature for about 90 minutes after being refrigerated.
Preheat oven to 350 degrees. Coat a sticky (vs. non-stick) loaf pan with Pam. I don't use nonstick cookware or bakeware, because I'm paranoid.
Coat the dough with flour so that you can form it into a ball. Once you have achieved the perfect dough ball (ha), stretch it out into an oval that is as long as the loaf pan.
Sprinkle with oats, sesame seeds, whatever.
Place the bread in the loaf pan and bake for about 50 minutes. The time required really depends on the size of the pan used.
Remove, cool, chow down.
From the original dough batch tug off as many bun-sized wads of dough as desired. Form into a circle (add flour if necessary), and place on a cookie sheet that is lined with parchment paper. Cover with saran wrap, press down on the buns, and let sit for 40ish minutes. REMOVE SARAH WRAP (I forgot for a few minutes...), and sprinkle sesame seeds on top. Bake in an oven preheated to 350 for about 20 minutes.