1 1/4 cups and 2 tablespoons water, room temperature (70 to 90°F.)
1/2 cup rolled oats or barley flakes
1/4 cup flax seed cracked
2 cups unbleached flour
3/4 cup whole wheat flour
2 tablespoons vital wheat gluten
1 tablespoon powdered milk
2 tablespoons honey
1 1/8 teaspoon instant yeast
2 1/2 tablespoons canola oil
2 teaspoons salt
Equipment: A 9 by 5 inch/ 7 cup bread pan, coated lightly with cooking spray. A baking stone set toward the bottom rung and a cast-iron pan on the floor of the oven.
Step 1: Make the dough (Bread Machine)
In the bread machine container, combine water, oats, and cracked flax and mix to moisten. Then let sit covered for a minimum of 15 minutes.
In a medium bowl, whisk together the flours, gluten, powdered milk, and yeast.
Add the honey, and oil to the oat mixture and then the flour mixture. Mix 3 minutes and allow to rest for 20. If your bread machine always restarts with a 3 minute mix allow it to do so while adding the salt and then go into the kneading cycle for 4 minutes. If it starts with the kneading cycle also run it for 4 minutes, adding the salt at the beginning of the kneading cycle.
Step 2: Let the dough rise about 1 1/2 inches higher than the sides of the pan. Using the plastic box and hot water it takes 1 hour 15 minutes to 1 1/2 hours. At a cooler temperature it will take longer. Meantime preheat the oven for a minimum of 40 minutes.
Step 4: Slash and bake the bread
If you like the look of a bread with a slash down the middle, with a sharp knife or straight edged razor blade, make a 1/2 inch deep slash down the top of the dough. You can also leave it unslashed. Mist the dough with water, quickly but gently set the baking sheet on the hot stone or hot baking sheet and toss 1/2 cup of ice cubes into the pan beneath. Immediately shut the door, lower the temperature to 375ºF/190ºC, and bake 20 minutes. Turn the dough around, tent, and continue baking 15 to 20 minutes or until the bread is golden brown and a skewer inserted in the middle comes out clean. (An instant read thermometer inserted into the center will read about 205°F.)
Step 5: Cool the bread
Unmold the bread onto a wire rack and allow it to cool, top-side-up until barely warm.