This is what I started out with:

14 oz starter
1 tbsp oat bran
1 tbsp wheat germ
1 tbsp flax seeds, ground
5 oz rolled oats, finely ground
4 oz bread flour
4 oz 1% milk, warmed
.5 oz canola oil
1.5 oz honey
1.25 tsp salt
.25 oz yeast

I decided not to make a soaker, since I wasn’t using any addition whole wheat flour, so I mixed everything together all at once. It ended up needing a lot more moisture  and flour. I shouldn’t have used that many oats. I ended up adding about 3 oz additional water, and 4 oz additional bread flour. I let it mix in the mixer for a while so the gluten would develop sufficiently.

I ended up removing 11 ounces of the dough because I thought it was too much for the loaf pan. I tried making some pretzels with the extra, but they didn’t turn out too great.

I think I took out too much of the dough though, because the loaf didn’t get as big as I wanted.

This one didn’t rise at all after it went in the oven. That’s probably because I let it proof too long.

The verdict: not great. A little tough.

I think I need to take a break from the bread baking for a couple weeks. I have so much bread in the freezer that I’m probably never going to eat.