Pauls Sour dough Whole Wheat Bread

1  cup		Alaskan Sour Dough starter [recipe
1/2  cup		Old Fashioned Oatmeal
3  tablespoons		Flax Seed, ground
1-1/2  tablespoons		quinoa, ground
1  tablespoon		active dry yeast
1  tablespoon		redmond sea salt
3  cups		warm water
2		whole eggs
3  tablespoons		Olive Oil
3  tablespoons		agave nector, dark organic
6  cups		whole white wheat flour
1  cup		bread flour (or more if needed)
1/2  teaspoon		Baking Soda
6  tablespoons		Arrowhead Mills Vital Wheat Gluten
1/4  cup		Butter Salted

Tip: Click on the ingredient links to learn the nutritional information for all the Pauls Sour dough Whole Wheat Bread ingredients. The serving size for any ingredient in Pauls Sour dough Whole Wheat Bread may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Put oatmeal into bowl and cover with 1 cup water. Microwave at 50% power for 2 1/2 minutes. Set aside.
2
Put flax seed and quinoa into blender or bullet and crack seeds until course flour consistancy. Set aside.
3
Pour 1 cup sour dough starter into large mixer bowl (Bosch, KitchenAid, Braun, or other with bread hook attachment). Add the cooked oatmeal, flax/quinoa meal, eggs, egg white powder and salt. Turn on mixer and mix untul just blended. Turn off mixer.
4
Add 2 cups warm-hot water. Add 2 cups of whole wheat flour on top then the yeast, oil, and agave. (ok to use honey in place of agave). Turn on mixer. Mix the soda into a cup of wheat flour. Add to mixer. Add the wheat gluten flour. Add remaining wheat flour, let mixer knead the dough 6-8 minutes. Add enough unbleached bread flour to insure the dough pulls from the sides of the mixer bowl and is no longer sticky. Add about 1/2 cup at a time until dough reaches a smooth soft dough, but not sticky. Kneading is done when dough is no longer sticky and has a soft silky texture.
5
Turn out the dough onto counter top and form into a ball. Put dough into a large bowl coated with cooking spray. Bowl needs to be large enough to allow the dough to double in size. Cover with soft towel and let rise 35-45 minutes or until double in size.
6
Turn out dough onto counter or board. Cut into 5 equal portions (approx. 1 lb each). Form each portion into a smooth round ball. Cover and let rest 10 minutes.
7
Punch down each dough ball until flat,10 X 6 rectangle. Roll into a loaf shaped log. Tuck the ends under and form the dough until no seams show. Put into foil bread pans that have been sprayed with cooking spray. Spray the top of the loaves with additional cooking spray. Cover with same soft towel, and let rise til double. Loaves should raise nicely above the pan in a nice rounded shape.
8
Preheat oven to 375 degrees. Run a knife down the length of each loaf about 1/8- 1/4 inch deep. Spray with cooking spray or brush with a little olive oil or melted butter. Put loaves in the oven and cook for 36-39 minutes (ovens vary) until nicely browned. Turn bread out onto wire rack to cool.

Makes 5 1 lb loaves