1 1/2 cups water
1 1/2 cups rolled oats
1 teaspoon salt
1 tablespoon brown sugar
1 tablespoon butter or oil
1 (.25 ounce) packages active dry yeast
1/2 teaspoon white sugar
2 tablespoons lukewarm water
1 cup bread flour
2 cups whole wheat flour
1/4 cup vital wheat gluten
In a large saucepan, heat the water, oatmeal and salt until it bubbles. Add the brown sugar and butter or oil; stir until melted. Remove from heat and let cool until lukewarm.
In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture, oats mixture and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Place the loaf in a lightly greased 9×5 inch loaf pan. Cover the loaf with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for about 40 to 45 minutes or until loaf top is golden brown and the bottom of a loaf sounds hollow when tapped.