Description
Yield: One 9-by-5-inch loaf, about 12 slices
Hands-on prep: Approximately 15 minutes
Oat soaking and cooling: Approximately 20–30 minutes, longer if needed
First rest and rise: Approximately 65–95 minutes total
Second rise: Approximately 35–60 minutes
Bake: Approximately 40–50 minutes
Rest and cooling: Approximately 70–100 minutes
Total: Approximately 4–6 hours, depending on temperature and cooling
Status: Untested proposed recipe
Ingredients
Oat Soaker
- 1/2 cup old-fashioned rolled oats, approximately 1 1/2 ounces by weight
- 1 cup boiling water
- 3 tablespoons honey
- 2 tablespoons unsalted butter
- 1/2 cup whole milk, cool or at room temperature
Dough
- 3 cups bread flour, spooned and leveled, approximately 12 3/4 ounces by weight
- 2 1/4 teaspoons instant yeast
- 1 1/4 teaspoons fine salt
Pan and Topping
- Softened butter or nonstick spray for greasing
- 1 tablespoon rolled oats for the top, optional
- 1 teaspoon melted butter for brushing after baking, optional
Yield: One 9-by-5-inch loaf, approximately 12 slices.
The water and milk are both part of the recipe. Do not drain the oat soaker or add a second cup of water when mixing the dough. Keep the optional topping oats separate from the measured half cup in the soaker.
Instructions
- Pour 1 cup boiling water over 1/2 cup rolled oats. Stir in 3 tablespoons honey and 2 tablespoons butter. Stand about 15 minutes, then add 1/2 cup milk and cool to 95–105°F.
- Mix 3 cups carefully measured bread flour, 2 1/4 teaspoons instant yeast, and 1 1/4 teaspoons fine salt. Stir into the oat mixture thoroughly, continuing 1–2 minutes after the flour disappears.
- Cover 20 minutes, fold inward from four sides, then cover and rise another 45–75 minutes, until close to doubled.
- Gently deflate and transfer to a greased 9-by-5-inch metal loaf pan. Smooth and rise 35–60 minutes, until puffy and approaching the rim.
- Heat the oven to 350°F. Add optional topping oats lightly and bake 40–50 minutes, until golden and baked through. Tent if needed.
- Rest 10 minutes in the pan, brush with optional butter, then cool fully on a rack before slicing.
Storage: Keep completely cooled plain bread covered at room temperature for about two days for best quality, or freeze slices for up to two months.
Estimated nutrition: Approximately 160–185 calories and 4–6 grams protein per slice when divided into 12, depending on products and toppings. These are rough ingredient-based estimates, not a verified nutrition analysis.