Oatmeal Honey Bread

Ingredients

Equipment Needed

• •9x5-inch loaf pan
• •Large mixing bowl
• •Instant-read thermometer
• •Wire cooling rack
• •Pastry brush for egg wash

Instructions

1. 1

   Soak the oats

   Combine the rolled oats, milk, and hot water in a large mixing bowl. Stir in the honey and butter pieces. The butter will melt slowly into the warm liquid. Let this mixture sit for 20 to 30 minutes until it cools to lukewarm, about 100 to 110°F. Test it against your wrist. It should feel like bathwater, not hot. If you rush this step and add yeast to liquid that's too hot, you'll kill it. Dead yeast means flat bread.

   The oats absorb liquid during this rest, which is what gives the final bread its tender, moist crumb.
2. 2

   Activate the yeast

   Sprinkle the yeast over the lukewarm oat mixture. Let it sit for 5 minutes. You should see it begin to foam and bubble slightly, which tells you the yeast is alive and ready to work. If nothing happens after 10 minutes, your yeast is dead. Start over with fresh yeast and cooler liquid.

3. 3

   Build the dough

   Add the salt and 2 cups of the flour to the bowl. Stir with a wooden spoon until a shaggy mass forms. Add the remaining cup of flour gradually, mixing until the dough pulls away from the sides of the bowl. It will be sticky. This is correct. Resist the urge to dump in more flour to make it easier to handle.

   A wetter dough produces a softer loaf. Flour added during kneading will tighten the crumb, so start lean and add only what you must.
4. 4

   Knead until smooth

   Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes, adding small dustings of flour only when the dough sticks aggressively to your hands. Push with the heel of your palm, fold, rotate, repeat. The dough will transform from a rough, tacky mass into something smooth and supple. When it springs back after you poke it with a finger, you're done. The surface should feel like a baby's cheek: soft, smooth, slightly tacky but not sticky.

5. 5

   First rise

   Grease a clean large bowl with butter or oil. Place the dough inside and turn it once to coat all surfaces. Cover tightly with plastic wrap or a damp kitchen towel. Set it somewhere warm, around 75 to 80°F. Near a sunny window works. So does inside your oven with just the light on. Let it rise until doubled in size, about 1 to 1 1/2 hours. The dough is ready when you press two fingers into it and the indentations remain rather than springing back.

   If your kitchen runs cold, place the bowl on top of your refrigerator or near (not on) a warm appliance. The dough will rise eventually even in cool conditions; it just takes longer.
6. 6

   Shape the loaf

   Grease a 9x5-inch loaf pan. Punch down the risen dough to release the gas. Turn it onto a lightly floured surface and pat it into a rough rectangle about 8 inches wide and 12 inches long. Starting from a short end, roll the dough into a tight cylinder, pressing gently with each turn to seal. Pinch the seam closed and tuck the ends under. Place the loaf seam-side down in the prepared pan.

7. 7

   Second rise

   Cover the pan loosely with plastic wrap or a towel. Let the dough rise again until it crowns about 1 inch above the rim of the pan, approximately 45 minutes to 1 hour. The loaf should look pillowy and full. If you wait too long and it overproofs, it will collapse in the oven. Better slightly under than over. Start checking at 40 minutes.

   Preheat your oven during the last 15 minutes of this rise so it's ready when the dough is.
8. 8

   Apply egg wash and oats

   Preheat your oven to 350°F (175°C). Gently brush the top of the risen loaf with beaten egg. Work carefully; rough handling will deflate your hard-won rise. Sprinkle the remaining 2 tablespoons of oats evenly across the top. They'll toast golden in the oven and give every slice visual appeal.

9. 9

   Bake until golden

   Bake in the center of the oven for 35 to 40 minutes. The loaf is done when it reaches an internal temperature of 190°F (88°C) on an instant-read thermometer. The crust should be deep golden brown, and the loaf should sound hollow when you tap the bottom. If the top browns too quickly, tent it loosely with foil for the last 10 minutes.

10. 10

    Cool completely

    Remove the loaf from the pan immediately and transfer it to a wire rack. Let it cool completely before slicing, at least 1 hour. Cutting into hot bread releases steam and makes the interior gummy. Patience here rewards you with clean slices that show off that beautiful crumb. The hardest part of bread baking is waiting.

Chef Tips

• •Use old-fashioned rolled oats, not quick oats or steel-cut. Quick oats dissolve into mush. Steel-cut stay too firm and create an unpleasant texture.
• •Weigh your flour if you can. A kitchen scale costs less than two bad loaves worth of ingredients and guarantees consistent results every time.
• •This dough can be made in a stand mixer fitted with the dough hook. Knead on medium-low for 6 to 7 minutes after incorporating all the flour.
• •For a deeper honey flavor, use a dark wildflower or buckwheat honey. Clover honey produces a milder sweetness that lets the oats come forward.
• •Store the cooled loaf wrapped tightly in plastic at room temperature for up to 4 days. It actually improves on day two as the crumb settles and the flavors meld.

Advance Preparation

• •The dough can be prepared through the first rise, then punched down, wrapped tightly, and refrigerated overnight. Let it come to room temperature for 30 minutes before shaping.
• •Baked and cooled bread freezes beautifully for up to 2 months. Wrap first in plastic, then in foil. Thaw at room temperature still wrapped to prevent condensation on the crust.
• •Slice the entire loaf before freezing and separate slices with parchment for easy single-serving access. Toast directly from frozen.

Frequently Asked Questions

Nutrition Information

1 serving (about 67g)