1 T. yeast
2 cups warm water, divided (I did not use the full 2 cups, more like 1 1/2 but on a humid day you may need more)
1 cup buttermilk
1/4 cup sugar
1 tablespoon salt
1/2 cup shortening
1/2 cup gluten
1 cups rolled oats
2 cups whole wheat flour
2 1/2 – 3 cups white flour
Dissolve the yeast in 1 cups of the warm water and set aside to proof. Heat the buttermilk and heat in the microwave on High for 2 minutes, or on the stove until scalded. Pour the mixture into the bowl of your mixer. Add the sugar, salt, shortening, gluten, oats and whole wheat flour. Attach the hook to your mixer and mix the ingredients together on low speed for about one minute. Stir in the yeast, mix for one minute and allow to sit for 5 minutes.
Slowly mix in the white flour, one cup at a time, until the dough starts to pull away from the sides of the bowl. You may need to add a little more water to get the right consistency. Knead for 5 minutes. Add a bit more flour at this point if the dough is still too sticky and knead again for a few minutes.
Remove dough from the bowl and divide into two loaves. Form two loaves by rolling out as thin as possible to the width of the pans and tightly rolling it up. Seal crease before placing in greased loaf pans, grease tops and allow to rise for about 45 minutes to one hour. Loaves should be at least half again as high. Bake in a preheated 350-degree oven for 35-40 minutes. Cool on racks for 5 minutes before removing from pans to cool completely.