Categories: bread

Ingredients

• 1 1/4 cups / 300 ml warm water (105-115F)
• 2 teaspoons active dry yeast (one packet)
• 1 tablespoon runny honey
• 1 cup / 4.5 oz / 125 g unbleached all-purpose flour
• 1 cup / 5 oz / 140 g whole wheat flour
• 1 cup / 3.5 oz / 100 g rolled oats (not instant oats)
• 1 1/2 teaspoons fine grain sea salt
• 2 tablespoons butter, melted, for brushing

Directions

1. In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit – 5 – 10 minutes.

2. In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.

3. Brush a 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.

4. Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat – to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm, slathered with butter.

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