2 cups water
1 cup quick oats
3 tablespoon trans-fat free margarine
1 rounded tablespoon active dry yeast
1/3 cup warm water
1/3 cup packed brown sugar
1 tablespoon sugar, molasses, or agave nectar
1 1/2 teaspoons salt
2 cups whole wheat flour
1-2 tablespoons ground flax seed
2 tablespoons gluten flour
unbleached flour, as needed
oil, for greasing
1. In a saucepan, bring water to a boil; add oatmeal and margarine. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm. In a mixing bowl, dissolve yeast in warm water.
2. Add the oat mixture, sugars, salt, flax meal, gluten flour, whole wheat flour and enough unbleached flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Grease a bowl, for rising, and two 9" round baking pans.
3. Place in a prepared bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; allow to rest for 10 minutes. Shape into 18 balls.
4. Place in prepared baking pans. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350 degrees F. After dough is doubled, bake for 20-25 minutes or until golden brown. Remove from pan to wire racks.