Cursor's Multigrain Bread (3rd)

From discussfitness.com

3rd time i made these. Here's the 1st and the 2nd

YIELDS: 2 (7x3) loaf; 9 (60g rolls); 1 (75g rolls)

COMMENT:
Easy to handle dough. Soft texture. Not yeasty taste

RECIPE:
2 1/2 c water (110º) (use 2c)
4 1/2 - 5 c whole wheat flour,div ( use less)
3 c oats
1/3 c gluten flour (use 1/4c bread improver)
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 (use bran, germ, almonds, muesli)

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 (loaf 30min, rolls 15min)