Ingredients
- 16 oz Cool water
- 1 1/2 tsp Salt
- 1/4 tsp Dry yeast (instant or active dry)
- 1 Tbsp Honey
- 3 1/2 cups Bread flour
- 1 cup Old Fashioned Quaker Oats
- 1/4 cup Old Fashioned Quaker Oats
for garnish
Instructions
Pour the cool water into a 3- to 4-quart glass mixing bowl.
Add the salt, yeast, and honey and give it a quick stir to combine.
Add the flour, then the oats. Add the oats after the flour so they do not absorb the water too early and make the dough harder to combine.
Stir until the dough forms a shaggy ball, scraping dry flour from the sides of the bowl. Tumble the dough to combine the moist flour with the dry flour.
Cover with plastic wrap and place in a warm, draft-free location to proof for 8 to 24 hours.
After the long proof, spray the bottom bread pan (8 1/2 x 4 1/2 inches or 9 x 5 inches) with nonstick cooking spray.
"Degas, pull and stretch": stick the handle end of a plastic spoon into the dough and stir. The dough will form a sticky ball. Scrape the sides of the bowl to get the remainder of the dough into the sticky dough ball.
Garnish by sprinkling the dough ball and sides of the bowl with 1/4 cup old-fashioned oats. Roll the dough ball in the oats to coat.
Roll the dough out of the bowl into the bread pan.
Cover the bottom pan with the top pan, secure with binder clips, and place the covered pan in a warm, draft-free location to proof for 30 minutes.
Before the dough is fully proofed, move the oven rack to the lower third of the oven and preheat to 400°F.
When the dough has proofed and the oven has come to temperature, place the covered pan in the oven and bake for 40 minutes with the top on.
Remove the pan from the oven, remove the top, return it to the oven, and bake for an additional 3 to 15 minutes to finish the crust.
Remove from the oven, gently turn the loaf out onto a work surface, and place it on a cooling rack.
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