1 3/4 cup ground oats (just stick the rolled oats in a processor)
1/4 cup gluten
1 1/4 to 2 cup whole wheat flour
2 tablespoon soy flour (this is defatted)
2 tablespoon Sucanat (or sugar)
1 tablespoon bakers yeast
2 cup water
Proof the yeast in about 1 c of warm (90-110F) water with Sucanat added. Mix some of the oats with the gluten, add water to mix. Add proofed yeast, remaining oats, 1 1/4 c whole wheat flour and the soy flour. Knead on a counter sprinkled with some more of the whole wheat flour, until resilient. Set in a flour dusted bowl and let rise until doubled in bulk. Knead it again, adding a little flour if necessary. Place it in the pan you intend to cook it in, I do it in a round baking casserole dish that has been oiled lightly. Let rise until about 50% increased in bulk (if you let it rise until 100% increased, that's okay, but it will not have that nice dense texture). Or maybe somewhere in-between.
Bake at 375-400F until done. Yummy with brown rice syrup, I was in heaven. Alternates: add a half cup of chopped broadleaf parsley for a savory version.
*Here are a few tricks with working with a lot of oats, in a yeast vegan bread recipe, that I have found helpful: --If using gluten, and I suggest it if you are not sensitive, make a sponge by using 1 cup of water, the yeast, and the gluten. Mix it up for about five minutes, and then let it sit for at least 1/2 hour. Stir down and continue recipe. I have found that this makes the gluten more glutenous and allows for better rising. --The vegan bread should always be sticky do not knead in too much flour. Oat breads are not as silken as wheat-flour breads. --Do not use a bread pan, but form the loaf by hand, and bake on a pizza stone. This allows the bread to rise as it may---I have had problems in using pans for the bread rises unevenly. --For a pretty look, form the vegan bread on whole oats rather than dusting the board with flour. This way the oats stick without using egg or egg substitute. Thus making a pretty vegan bread.