From the kitchen of Teresa Grosboll
2 cups water
1 Tablespoon fructose
1 cup quick oats
1 1/2 teaspoon salt
3 Tablespoons trans-fat free margarine
1 1/2 cup whole wheat flour
1 slightly rounded Tablespoon active dry yeast
1−2 Tablespoons ground flaxseed
1/3 cup warm water
2 Tablespoons gluten flour
1/4 cup fructose and 1 Tablespoon molasses
Unbleached flour to knead
In a saucepan, bring water to a boil. Add oatmeal and margarine; cook and stir for 1 minute. Remove from the heat; cool to lukewarm. In a mixing bowl, dissolve yeast in warm water with 1 Tablespoon fructose. Add the oat mixture, sugars, salt, flax meal, gluten flour, whole wheat flour, and enough unbleached flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; allow it to rest for 10 minutes. Shape into 18 balls. Place into greased 9-inch round baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Remove from pan to wire racks.