In a mixer bowl combine water, oil, molasses, sprouted wheat flour, oat flour, 2 tablespoons bread flour, yeast, gluten, lecithin, and salt. Mix it for 2 minutes. add the remaining flour if needed so that dough pulls away from the sides of the mixer bowl. Knead dough 3 minutes. I use Speed 1 on my Kitchenaid mixer. Put A little oil on your counter. Dump the ough on the oil and turn the dough around to lightly coat all the sides with oil. Allow the dough to rest for 20 minutes. Bread: Spray a bread pan lightly with Pam Olive or Coconut oil. Shape the dough ball into a loaf by tucking the edges under and forming it into an oval dough ball. Place dough into prepared bread pan. Rolls: Divide dough into 12 pieces. Shape into dinner rolls. Place into baking pan. Proofing: In a saucepan bring 2 cups water to a boil. Place your loaf of bread or rolls in a COLD oven and set the saucepan of boiling water beside it. DO NOT TURN YOUR OVEN ON. The heat and humidity from the boiling water act like a proofing cabinet. Set your timer for 30 minutes. In 30 minutes your loaf should have risen to 1-inch above the bread pan or the rolls doubled in size. Remove the bread dough/rolls and saucepan from the oven. Baking: Preheat your oven to 350 degrees F. When the oven is ready place the bread pan/rolls into the oven. Bake bread for 30 minutes and rolls for 20 minutes. Remove from oven. Brush with just a bit of melted butter. This will give a shiny look to the rolls and bread. 12-14 slices of bread or 12 dinner rolls.