1Combine the lukewarm water, yeast and honey together in a large measuring jug or separate bowl and mix well.
2Combine the lukewarm water, yeast and honey together in a large measuring jug or separate bowl and mix well.
3Combine the lukewarm water, yeast and honey together in a large measuring jug or separate bowl and mix well.
4Allow to stand for 5 minutes until frothy.
5Allow to stand for 5 minutes until frothy.
6Allow to stand for 5 minutes until frothy.
7Combine 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.
8Combine 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.
9Combine 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.
10Pour the wet ingredients (with the oil) into the flour mixture.
11Pour the wet ingredients (with the oil) into the flour mixture.
12Pour the wet ingredients (with the oil) into the flour mixture.
13Mix until all the ingredients are completely combined.
14Mix until all the ingredients are completely combined.
15Mix until all the ingredients are completely combined.
16Cover the dough with plastic wrap then place in the fridge overnight to rise.
17Cover the dough with plastic wrap then place in the fridge overnight to rise.
18Cover the dough with plastic wrap then place in the fridge overnight to rise.
19Approximately 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.
20Approximately 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.
21Approximately 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.
22Preheat the oven to 180°C/350°F.
23Preheat the oven to 180°C/350°F.
24Preheat the oven to 180°C/350°F.
25Turn the dough out on a surface dusted with flour and form into a loaf.
26Turn the dough out on a surface dusted with flour and form into a loaf.
27Turn the dough out on a surface dusted with flour and form into a loaf.
28Transfer to a greased loaf pan (the one I used was 9x5in / 23x13cm).
29Transfer to a greased loaf pan (the one I used was 9x5in / 23x13cm).
30Transfer to a greased loaf pan (the one I used was 9x5in / 23x13cm).
31Sprinkle a little extra oats on top of the loaf (optional).
32Sprinkle a little extra oats on top of the loaf (optional).
33Sprinkle a little extra oats on top of the loaf (optional).
34Bake the loaf for 45 minutes in a preheated oven until risen, golden brown and cooked through.
35Bake the loaf for 45 minutes in a preheated oven until risen, golden brown and cooked through.
36Bake the loaf for 45 minutes in a preheated oven until risen, golden brown and cooked through.
37To check if the bread is cooked, gently tap it on the bottom.
38To check if the bread is cooked, gently tap it on the bottom.
39To check if the bread is cooked, gently tap it on the bottom.
40Remove 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.
41Remove 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.
42Remove 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
1.5 cup water
1.5 cup water
2 tsp instant yeast
2 tsp instant yeast
2 tsp instant yeast
4 tbsp honey
4 tbsp honey
4 tbsp honey
3.5 cups flour
3.5 cups flour
3.5 cups flour
1 cup rolled oats
1 cup rolled oats
1 cup rolled oats
1 tsp salt
1 tsp salt
1 tsp salt
2 tbsp olive oil
2 tbsp olive oil
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.