Cursor's Multigrain Bread (2nd)

2nd time around Link to the 1st time I made this.

YIELDS:
2 loaves - 1 lb each
2 braids - 1(25g /strip); 1 (40g/strip)
3 rolls - 75 g each
1 oval - 75 g
1 knot - 75 g

COMMENT:
I was surprised i got the dough easy to handle. The finished bread texture was so different from the first time i made these. Because, the first time, i use 7 1/2-8 c of whole wheat, which is way more than the specified amount of 4 1/2- 5 c only (my bad, i calculate the amount wrong). Bread is dense yet soft not crumbly

CHANGES:
1 c mix = combination of wheat germ, wheat bran and toasted crushed slivered almonds
2 c water = 2 1/2 c water

EQUIPMENT:
Loaves were on middle rack, rolls at the lowest rack using dark nonstick baking sheet 350º. Bread was baked 30-35min. While rolls were done at 20-22min

PROCEDURE:
1. Combine 3 c ww (360g), 3 c oats, 1 c mix, 1/3 c gluten flour, 1 1/2 T yeast, 1 T salt
2. Add in 1/3 honey, 2 c H2o (warm water, but i didn't measure exact temp). For the oil, instead of adding all 1/3 c, i save around 1/4 in the meas cup
3. Combine the mixture with spatula. And let it rest for 15min covered w/ dry towel. After 15min, it somewhat turned bigger in size
4. Knead in mixer, I am still left w/ 1 1/2-2c (180-240, i measured 240g total) while a little bit of flour. I think i added less than half of the 240g i measure. While kneading, i stopped the machine a few min (aprox 5min) to let the dry absorbed into the wet. Some of the dough sticks to my finger, but only few.
5. Brush the table with the reserved oil, use the scraper to remove the dough from the mixer. And i was surprised it wasn't a runny batter but a stiff one.
6. I brush my hands with the oil. Then i was able to knead the dough. I made the loaf then then shaped the remaining dough. I use the oil when the dough sticks to my finger or on the table, even then, i didn't use up all the oil. I think 1/2 T was left
7. Let the dough rest for 50min, then bake

RECIPE:

2 1/2 c water (110º)
4 1/2 - 5 c whole wheat flour,div
3 c oats
1/3 c gluten flour
1/3 c oil
1/3 c honey
1 1/2 T instant yeast
1 T salt
1 c mix: equal parts of GNC soy baking mix, Flax seed, Wheat Germ, Oat bran, Bulgar Wheat, Sunflower seed

1. Combine 1 1/2 c ww, 1 1/2 c oats, 1/3 c gluten flour,oil, honey
2. Pour water, mix well
3. Add yeast, salt, mix, 1 1/2 c oats
4. Stir in 3 - 3 1/2 c of whole wheat. Stop adding when cleans sides of bowl
5. Knead well. Divide into 2 loaves. Place in greased pan cover with towel. Rise til dbl 45- 60min
6. Bake 350º 30min