Method
A soft, lightly sweetened sandwich-style loaf with wholesome oats, a tender crumb, and a hint of honey. Perfect for toast, sandwiches, or simply spread with butter.
Step 1: Prepare the Oat Mixture
Place 100g rolled oats in a large mixing bowl.
Pour over 300g warm milk.
Stir well and leave for 10 minutes to soften the oats.
Step 2: Mix the Dough
Add 500g strong white bread flour to the oats.
Add 7g instant yeast on one side of the bowl.
Add 10g fine sea salt on the opposite side.
Add 30g honey.
Pour in 80g warm water.
Mix until a rough dough forms.
Step 3: Knead the Dough
Transfer the dough to a lightly floured surface.
Knead for 5 minutes.
Add 30g softened butter.
Continue kneading for 8 to 10 minutes until the dough becomes smooth, soft, and elastic.
Step 4: First Rise
Place the dough into a lightly oiled bowl.
Cover with a damp cloth or lid.
Leave to rise in a warm place for 1 to 1½ hours, or until doubled in size.
Step 5: Shape the Loaf
Gently tip the dough onto a work surface.
Press out any large air bubbles.
Shape into a tight loaf.
Place into a greased 900g loaf tin.
Step 6: Second Rise
Cover loosely.
Leave to rise for 45 to 60 minutes, until the dough has risen approximately 2cm above the rim of the tin.
Step 7: Add the Topping
Brush the top lightly with 1tsp milk.
Sprinkle over 1tbsp rolled oats.
Step 8: Bake
Preheat the oven to 190°C.
Bake for 35 to 40 minutes until golden brown.
The loaf should sound hollow when tapped on the base.
Step 9: Cool
Remove the bread from the tin immediately.
Transfer to a wire rack.
Allow to cool completely before slicing.
Baker's Tips
For extra softness, replace 20g of the water with an additional 20g milk.
Store in an airtight container for up to 4 days.
This bread freezes well for up to 3 months.
For a richer flavour, increase the honey to 40g.
Yield: 1 loaf (approximately 900g to 1kg baked weight)
