• 1 3/4 cup ground oats (just stick the rolled oats in a processor)
  
• 1/4 cup gluten
  
• 1 1/4 to 2 cup whole wheat flour
  
• 2 tablespoon soy flour (this is defatted)
  
• 2 tablespoon Sucanat (or vegan sugar)
  
• 1 tablespoon bakers yeast
  
• 2 cup water
  

Proof the yeast in about 1 c of warm (90-110F) water with Sucanat added.
Mix some of the oats with the gluten, add water to mix. Add proofed
yeast, remaining oats, 1 1/4 c whole wheat flour and the soy flour.
Knead on a counter sprinkled with some more of the whole wheat flour,
until resilient. Set in a flour dusted bowl and let rise until doubled
in bulk. Knead it again, adding a little flour if necessary. Place it
in the pan you intend to cook it in, I do it in a round baking casserole
dish that has been oiled lightly. Let rise until about 50% increased in
bulk (if you let it rise until 100% increased, that's okay, but it will
not have that nice dense texture). Or maybe somewhere in-between.

Bake at 375-400F until done. Yummy with brown rice syrup, I was in
heaven. Alternates: add a half cup of chopped broadleaf parsley for
a savory version.