Nana's Wayside Wheat Bread

2 1/4 c. warm water
2 1/2 T yeast
1 T sugar to proof
2 eggs
1/3 c. oil
1/2c. - 2/3 c. honey
1 1/3 c. oats
2 t. scant salt
1 T heaping gluten (opt)
2-3 c. wheat flour
3-4 c. white flour

combine the warm water with the yeast and sugar and let it sit till proof. Add the eggs, oil, and honey. Mix. Combine the oats, salt, gluten, wheat flour, and half of the white flour in a large bowl. Add the yeast mixture to the flour and stir for 5 minutes (with a kitchen mixer with dough hooks) (or just knead and stir the best you can without one.) Add the rest of the white flour. Divide the dough into 3 balls and hand knead.  Coat a separate bowl with oil, and place the dough in the bowl. Let the dough rise until doubled, or when the poke test leaves the whole finger imprint in the dough. Coat the bread pans with spray, or crisco/flour. Let the dough rise again in the bread pans. Bake at 350 degrees for 25-30 minutes, or for muffins about 20 minutes. Makes 2-3 loaves. (I also use this dough to make into hoagie sized buns for sandwiches)