370 grams unbleached all-purpose flour
48 grams old fashioned oats
14 grams granulated sugar
1 packet (1/4th oz) active dry yeast (not instant)
15 grams very soft butter (1 tbsp)
10 grams salt
1 1/3 cups warm water
additional old fashioned oats for rolling
1. Sprinkle the yeast in the warm water and add a pinch of sugar. Set aside to let the yeast activate.
2. Mix together the flour, oats, salt and sugar in a large bowl (or in the bowl of a KitchenAid mixer). Add the soft butter and slowly pour in the liquid.
3. Mix with either your hands or using a mixer with a dough hook attachment until dough is smooth. It will be sticky. By hand, this will take approximately eight minutes of kneading. If you are using a mixer, it will take about four minutes on high speed.
4. Cover bowl with a dishcloth and set in a warm place to rise for 60-90 minutes—until the dough has just about doubled in size.
5. When the dough has doubled, turn it out onto a lightly floured surface and punch down to release any air bubbles caused by the yeast. Cover punched down dough with the dish cloth and let rest for 20 minutes on the counter. This is called the “bench rest”.
6. Form your dough into a small log and roll in oats. Place dough in a greased loaf pan, cover with cloth and let rise again for 45 minutes in a warm spot. While the dough is rising, preheat oven to 475.
7. When you are ready to bake, reduce oven temperature to 375 and place bread in oven. Do not open the oven door! It will release steam. Set a timer for 45 minutes . When done, the loaf should be golden brown. If you’re not sure if it’s done, keep it in for five minutes longer. You want a rich dark crust on this loaf.
8. When done, remove from oven and flip the loaf upright so it stands in the loaf pan (or transfer loaf to a cooling rack). You don’t want the loaf to cool in the loaf pan because it will cause the bottom to get a bit soggy.
9. Let bread cool for about 30 minutes before slicing…if you can! If you can’t wait, I totally understand.
More in Dessert