Categories: bread

Ingredients

• 1/3 cup steel-cut oats
• 2 tsp. active yeast OR 1 envelope active dry yeast
• 1 1/4 cups lukewarm whole milk
• 2 cups bread flour
• 1 cup white whole-wheat flour
• 2/3 cup rolled oats
• 2 Tbsp. melted butter
• 3 Tbsp. maple syrup
• 1 12 tsp. kosher salt
• Oil, for the pan

Directions

1. In a large mixing bowl, or the bowl of a stand mixer fitted with the dough hook, combine the steel-cut oats, yeast and milk. let stand 10 minutes.
2. Add remaining ingredients, mixing to form a shaggy dough. Knead dough by hand for 10 minutes, or in stand mixer for 5 minutes, or until smooth and elastic.
3. Place dough in a lightly greased bowl, cover and allow it to rest for about an hour. The dough will be puffy, though it may not double in bulk.
4. Shape dough into fat log. Place the log in aa lightly greased standard 9 × 5 inch loaf pan. Coat a sheet of plastic wrap with oil and use it to cover the dough while it rises. Let rise for 1 to 1 1/2 hours, or until the dough rises 1-inch above the rim of the pan.
5. During the last 15 minutes of rising, heat oven to 350 degrees.
6. Bake leaf at 350 degrees for 35 to 45 minutes, or until loaf is deep golden brown and reaches an internal temperature of 190 degrees.

7. makes 1 loaf

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