Whole Wheat Oatmeal Bread  (G. Hayne modifications 01/26/2008)
evolved from http://www.recipejoint.com/recipe-bread/heavenly-whole-wheat-oatmeal-bread.html
Ingredients	3 loaves			18 loaves			54 loaves
	volume measure	equiv. weights		volume measure	equiv. weights		volume measure	equiv. weights
warm water	3 1/2 c	1.75 lb		21 c = 5 1/4 qt	10.5 lb		63 c = 15 3/4 qt	31.5 lb
honey	2/3 c	0.47 lb		1 qt	2.84 lb		3 qt	8.52 lb
vegetable or olive oil	1/2 c	~ 1/4 lb		3 c = 3/4 qt	~ 1 1/2 lb		9 c = 2 1/4 qt	~ 4 1/2 lb
salt	4 tsp			8 Tbsp =1/2 cup			1 1/2 c
dry yeast	2 Tbsp	3/4 oz		3/4 c	4 1/2 oz		2 1/4 c	13 1/2 oz
unbleached white flour	4 c	1 lb 2 oz		6 qt	6 3/4 lb		18 qt	20 1/4 lb
whole wheat flour	4 c	1lb 4 oz		6 qt	7 1/2 lb		18 qt	22 1/2 lb
oatmeal (old-fashioned)	2 c	8 oz		3 qt	3 lb		9 qt	9 lb
optional raisins	1 2/3 c	7.5 oz		9 c = 2 1/4 qt	2 7/8 lb		27 c = 6 3/4 qt	8 5/8 lb
Method for making Whole Wheat Oatmeal Bread (3 loaf version)
In one pan combine the liquid ingredients: warm water, brown sugar or honey, salt, and oil or melted butter.
In a large pan combine the dry ingredients: flours, oatmeal, salt, and dry (instant) yeast. Then add the
liquids, stirring well. Turn out and knead lightly; dough will be sticky (add small mount of flour as needed to
knead). Cover and let dough rise in warm place for 45 minutes to an hour; punch down. Grease 3 large loaf
pans well. Divide and shape dough into three loaves and put into pans; alternatively, shape into three loaves
on a baking sheet (or cookie sheet). Cover the loaves and let rise until light, about 30 to 45 minutes. Bake
at 375 degrees F for 35 to 40 minutes until crust is brown. If you have a thermometer, the loaf's interior
should be somewhere around 195 F. When finished baking, remove loaves from pans and let cool on racks.
For the optional addition of raisins, produce a slightly stickier mixture (withhold a bit of the flour) in the
mixer, turn out onto a surface and knead the raisins in manually (they would get torn up too much if put into
the dough in the mixer).
The mixer at St. Alban's works well for up to 18 loaves. For more, do in batches which are multiples of 18
(as indicated in ingredients list above).
Conversion volume-to-weight factors used:
1 c raisins ~ 4.5 oz
2 1/4 Tbsp dry yeast = 1/4 oz
1 c bread flour ~ 4 1/2 oz
1 c whole wheat flour ~ 5 oz
1 c oil ~ 0.5 lb
1 c water = 0.5 lb
1 c honey = 0.71 lb