Honey Oat Bread

Soak

• 1 cup Rolled oats — old-fashioned, not quick oats
• 1 cup Boiling water

Dough

• 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 1/4 cup Warm water
• 1/3 cup Honey
• 3 tbsp Butter, melted
• 1 1/2 tsp Salt
• 3 1/2 cups All-purpose or bread flour

Finish

• 2 tbsp Rolled oats, for the top

Soak

1. Pour the boiling water over the oats and let stand until just warm, about 20 minutes. (Tip: Cooling to warm matters — oats straight off a full boil can be hot enough to kill the yeast when they're mixed in next.)

Dough

1. Stir the yeast into the warm water and let stand until foamy.
2. Combine the soaked oats, yeast mixture, honey, melted butter, and salt, then work in the flour a cup at a time to form a soft dough.
3. Knead 8–10 minutes until smooth and elastic.

Rise

1. Cover and let rise in a warm spot until doubled.

Shape

1. Shape into a loaf, place in a greased 9x5 pan, brush the top with water, and sprinkle with oats if using. Cover and let rise until crowned above the rim.

Bake

1. Bake at 190°C (375°F) until deeply golden and hollow-sounding.

Cool

1. Cool at least 15 minutes before slicing.