Oat Bread

Ingredients

• 1/4 cup quick cooking oats
• 1/2 cup oat flour
• 2 1/4 teaspoons instant yeast
• 1 cup lukewarm water
• 9 ounces bread flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• Egg wash

Directions

1. In the bowl of a stand mixer, stir together the oats, oat flour, yeast, and water. Leave the mixture alone until bubbles show up, about 10 minutes. Add the bread flour, then knead with the dough hook until the dough turns elastic. The oats will keep it slightly nubby rather than perfectly smooth, but you’re looking for a good, stretchy feel. Add the salt and oil, and keep kneading until they disappear fully into the dough.
2. Shape the dough into a ball, add a small drizzle of olive oil, and place it back in the bowl. Cover the bowl with plastic wrap, then let the dough rise until it has doubled, about an hour.
3. Heat the oven to 350 degrees. If you like, scatter a little cornmeal over the bottom of a loaf pan. A 9x5 pan works, though a smaller pan is fine too.
4. Dust your work surface with a little flour, knead the dough, then shape it into a log sized for the loaf pan you’re using. Set it in the pan with the seam underneath. Cover the pan with plastic wrap and let the dough rise again until doubled, about 45 minutes.
5. Brush the top with egg wash and scatter oats over it. Slash the loaf however you like, then bake at 350 degrees until well browned, about 35 minutes. Move the bread to a rack and let it cool completely before you slice it.