Ingredients
Method
- In a medium bowl, combine the oats with 1 cup warm water. Let soak for 15 minutes until the oats have absorbed most of the water and softened.
- In a small bowl, dissolve the yeast in 1/4 cup warm water (110°F). Let stand for 5 minutes until foamy.
- In a large mixing bowl, combine the soaked oats, honey, activated yeast mixture, and vegetable oil. Stir until well combined.
- Add 3 cups of the bread flour and salt. Mix until a shaggy dough forms, then turn out onto a floured surface.
- Knead the dough for 8-10 minutes, adding the remaining flour as needed, until the dough is smooth and elastic. The dough should be slightly sticky but not wet.
- Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and turn out onto a lightly floured surface. Shape into a loaf and place in a greased 9x5-inch loaf pan.
- Cover with a damp towel and let rise for 30-40 minutes, until the dough rises about 1 inch above the rim of the pan.
- Preheat oven to 375°F. Bake for 30-35 minutes, until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from pan immediately and cool completely on a wire rack before slicing, about 1 hour.
Notes
Store wrapped bread at room temperature for up to 4 days, or slice and freeze for up to 3 months. For best texture, let the bread cool completely before slicing. The internal temperature should reach 190°F when done. You can substitute the vegetable oil with melted coconut oil or olive oil if preferred.