Ingredients

(Each loaf serves 17)

• 1 cup dry rolled oats
• 3 cups water
• 3 cups whole-wheat flour
• 3/4 cup soy flour
• 3/4 cup ground flaxseed or flaxseed meal
• 3 tablespoons flaxseed
• 3 tablespoons sesame seeds
• 3 tablespoons poppy seeds
• 4 1/4 tablespoons active yeast
• 1 tablespoon sea salt, or noniodized salt
• 1 cup unsweetened applesauce
• 1/2 cup honey
• 1/4 cup olive oil
• About 5 cups unbleached white flour

Directions

In microwave-safe bowl, add rolled oats and water. Microwave to about 120 F to 130 F.

Fit a stand mixer with a dough hook.

In the mixing bowl of the stand mixer, combine whole-wheat flour, soy flour, ground flaxseed or flaxseed meal, seeds, yeast, and salt. Mix by hand or stir with dough hook on low.

Add applesauce, honey and oil. Mix by hand.

Add the hot rolled oats mixture. Mix by hand.

When blended, start mixing with dough hook and continue for about 3 minutes. Slowly add white flour until dough comes away from sides of bowl and becomes smooth and elastic.

Cover mixing bowl and place in a warm spot. Let rise until about double in size, about 1 1/2-2 hours.

Punch dough down. Turn onto countertop. Divide evenly into 4 pieces. Shape into 4 loaves. Place in 2 1/2-by-4 1/2-by-8 1/2-inch loaf pans that have been generously sprayed with cooking spray.

Cover and place in a warm spot. Allow to rise until nearly double in size, about 1 1/2 to 2 hours. Bake at 350 F for 25 minutes, or until tops of loaves are golden. Remove from pans and cool on rack. Cut into half-inch-wide slices.