100% Whole Wheat Oatmeal Bread for the Whole Week!

So this is my new favorite whole wheat bread recipe. Each loaf turns out large and beautiful, it doesn't slice crumbly, it's soft, but sturdy, and I love the little flakes of added oatmeal. There is one tiny little problem with this bread, though, and if you can help me figure out how to solve it, let me know. It really, really sticks to the bottom of the pan. I spray my pans with Pam, but that doesn't seem to do the trick. I think next time I'll try greasing and flouring the pans, like you would with a cake.

This recipe originated at allrecipes.com HERE, but I changed it from part-wheat/part-white to all whole wheat and I subbed one of the cups of whole wheat with vital wheat gluten. This made a big difference in the crumbiness of the bread. I also sextupled the recipe so one batch would last me all week. However, this bread is so good, 6 loaves usually only last 3 to 4 days. Here, look how pretty the dough looked while it was rising...

But not for long. The twins' favorite job is to punch it down. They're really good at it. Look at the glee...

Here are the loaves right out of the oven, on cooling racks...

And here, freshly sliced....So, so lovely...

Okay, enough with the drooling. Here's the recipe. Oh, one more tip. If you are using a Bosch to do the mixing for you, place all the wet ingredients in the bowl, turn it on with the bread kneader in place, then add the dry ingredients as it's spinning. This will decease the flour that's thrown out of the bowl, since this recipe nearly takes up the bowl's capacity. Enjoy!

Ingredients

7-½ cups warm water
2 tablespoons and 1-½ teaspoons active dry yeast
¾ cup honey
¾ cup butter, softened
2 tablespoons and 1-½ teaspoons salt
¾ cup nonfat dry milk powder
15½ cups whole wheat flour
1 cup vital wheat gluten
2 cups quick-cooking oats

Directions

1. Preheat over to 350 degrees F. In very large bowl, combine warm water, yeast and honey. Let yeast dissolve for about 5 minutes.

2. Add remaining ingredients. Stir to combine, then knead on floured counter for about ten minutes, adding more flour if needed to form a soft ball that sticks to itself.

3. Place in a greased bowl, cover with moist towel and let rise until doubled in bulk, about an hour.

4. Punch down and knead for one minute, then form into six loaves and place in well-greased bread pans. Cover with a moist towel and let rise until doubled in bulk, 30 to 45 minutes.

5. Bake for 35 to 45 minutes or until bread is golden brown.

6. Take out of pans and let cook on racks.