Ingredients:

  • 1 cup (100 g) Rolled Oats (Old-Fashioned, not instant)
  • 1 cup (240 ml) Boiling Water or Milk
  • 1/2 cup (120 ml) Warm Milk or Water (105–115°F)
  • 2 1/4 tsp (7 g) Active Dry Yeast (One standard packet)
  • 1/4 cup (85 g) Honey or Maple Syrup
  • 4 tbsp (57 g) Unsalted Butter, melted
  • 1 1/2 tsp (9 g) Fine Sea Salt
  • 3 1/2 to 4 cups (420–480 g) Bread Flour (High Protein)
  • 1 large egg + 1 tbsp water (for egg wash, optional)
  • 2 tbsp (20 g) Reserved Rolled Oats (for topping)

Instructions:

  1. Scald the Oats: Place 1 cup of rolled oats in a medium bowl. Pour 1 cup of boiling milk or water over the oats. Stir to combine, then set aside for 15 minutes to cool and thicken. This step is vital for dough moisture.
  2. Activate the Yeast: In a separate small bowl, combine the warm milk (105–115°F / 40–46°C) and the active dry yeast. Stir gently and let stand for 5–10 minutes until foamy and doubled in volume. If it doesn't foam, the yeast is likely dead.
  3. Combine Wet Ingredients: Add the honey, melted butter, and salt to the cooled oat mixture. Stir well. Then, pour the activated yeast mixture into the oats mixture.
  4. Incorporate Flour: Gradually add the bread flour, 1 cup at a time, to the wet mixture. Mix until a shaggy, sticky dough forms.
  5. Knead the Dough: If using a Stand Mixer, knead using the dough hook attachment on medium-low speed for 6–8 minutes. If kneading by hand, work rigorously for 10–12 minutes until the dough feels smooth and elastic.
  6. First Proof (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly and place in a warm spot until doubled in size, usually 60–90 minutes. (Note: Oatmeal dough rises slightly slower.)
  7. Shape the Loaf: Gently punch down the dough to release the air. Turn it out and shape the dough into a tight log that fits snugly into your greased 9x5 inch loaf pan.
  8. Second Proof (Final Rise): Cover the loaf pan loosely and allow it to proof for 30–45 minutes, or until the loaf looks noticeably puffy and rises about 1 inch above the pan edge. Preheat your oven to 375°F (190°C) during the final 15 minutes of proofing.
  9. Finish and Bake: Brush the top of the loaf with the egg wash (if using) and sprinkle evenly with the reserved 2 tablespoons of oats. Bake for 35–40 minutes, until the crust is deep golden brown and the internal temperature registers 200–210°F (93–99°C).
  10. Cool Completely: Immediately remove the loaf from the pan and place it on a wire rack. Let it cool completely (at least 60 minutes) before slicing to ensure the correct texture.