Directions
- 1Combine the lukewarm water, yeast and honey together in a large measuring jug or separate bowl and mix well.
- 2Allow to stand for 5 minutes until frothy.
- 3Combine the flour, oats and salt in a large mixing bowl, or in the bowl of a stand mixer fitted with the dough hook attachment, and stir together.
- 4Pour the wet ingredients (with the oil) into the flour mixture.
- 5Mix until all the ingredients are completely combined.
- 6Cover the dough with plastic wrap then place in the fridge overnight to rise.
- 7Approximately 1 hour before you're planning on baking the bread, remove the dough from the fridge and allow to come up to room temperature for approximately 45-60 minutes.
- 8Preheat the oven to 180°C/350°F.
- 9Turn the dough out on a surface dusted with flour and form into a loaf.
- 10Transfer to a greased loaf pan (the one I used was 9x5in / 23x13cm).
- 11Sprinkle a little extra oats on top of the loaf (optional).
- 12Bake the loaf for 45 minutes in a preheated oven until risen, golden brown and cooked through.
- 13To check if the bread is cooked, gently tap it on the bottom.
- 14Remove the loaf from the oven and brush with melted butter then allow to cool for at least 30 minutes on a wire rack before slicing and serving.
Ingredients
- 1.5 cup water
- 2 tsp instant yeast
- 4 tbsp honey
- 3.5 cups flour
- 1 cup rolled oats
- 1 tsp salt
- 2 tbsp olive oil
Equipment
large measuring jugbowlstand mixerdough hook attachmentplastic wraploaf panovenwire rack
Tips
- Allowing the dough a slow, overnight fermentation improves the flavor and makes it easy to prep ahead.
- To check if the bread is cooked, gently tap it on the bottom. If it sounds hollow, the bread is cooked.
- The dough can be made and kept covered in the refrigerator for up to 48 hours.
- The baked bread is best eaten within a day of baking but will last for up to 5 days on the counter, wrapped in foil.
- Slices of the bread can also be frozen in a freezer bag for up to 3 months and toasted from frozen.
- You can substitute half of the flour with whole wheat flour if preferred, which will deliver a slightly denser loaf and add more nutrition value and a nuttier flavor.
- Avocado oil can also be used instead of olive oil.
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