Best for sandwiches
Rise time: 1 hour, 20 min (divided)
Bake time: 40 min
- 1¾ cups warm water (105°F to 110°F)
- 1 tbsp dry yeast
- ¾ cup quick-cooking oats
- ⅓ cup honey
- 3 tbsp olive oil
- 2½ tsp salt
- 4-5 cups all-purpose flour
Instructions
- Stir ¼ cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1½ cups water, oats, honey, olive oil, and salt. Stir in 3 cups of flour (1 cup at a time). Turn rough dough on to a floured surface and gradually add final cup-ish of flour, kneading as you go. Your dough will be ready when it has a smooth skin and doesn't leave sticky residue. (It will still be a bit sticky though.)
- Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover bowl with a kitchen towel and let rise at room temperature until doubled in volume, about 1 hour.
- Oil two loaf pans. Punch down dough and shape into 2 loaves, placing one in each pan. Cover and let rise in warm, draft-free area until almost doubled in volume, about 20 minutes. [1]
- Preheat oven to 350°F. [2] Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. Or until your patience gives out (it's just a bit harder to slice when it's warm).
---
Posted by Piera
Original recipe: Epicurious
[1] OR you can put this in the fridge overnight (covered!) and bake it in the morning. It's a delightful way to wake up.
[2] If you want, you can whisk an egg and brush it over the top of the loaves and then sprinkle them with additional oats.