🍞 Oatmeal bread

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup water, boiling
• ¼ cup honey
• 28 g butter, salted
• ½ cup whole milk
• 9 g table salt
• 7 g active dry yeast
• 420 g all-purpose flour, or bread flour

Time

Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.

How long it keeps

• Counter: wrapped, about 3 days (NDSU’s figure for bread and rolls). Cornell Extension advises against keeping bread in the refrigerator.
• Freezer: cool completely, wrap in plastic and then foil or a freezer bag, up to 3 months (University of Missouri). Slice first so you can take out what you need; a whole loaf thaws in its wrapping on the counter in about 3 hours (Cornell).

Nutrition

Steps

You’ll need: large bowl, loaf pan (9 × 5 or 8½ × 4½ inch), cooling rack.

1. Pour the boiling water over the oats, honey, butter and salt in a large bowl. Let it stand until just warm, about 110°F, 20 to 30 minutes.
2. Warm the milk to about 110°F, stir in the yeast, and let it stand 5 minutes. Add it to the oats.
3. Stir in the flour a cup at a time. Knead 8 minutes until smooth; the oats keep it a little sticky.
4. Cover and let it rise until doubled, about 1 to 1½ hours.
5. Shape into a loaf, set it in a greased pan, and let it rise until it crowns 1 inch over the rim, 45 to 60 minutes. Heat the oven to 350°F.
6. Sprinkle a few oats on top if you like. Bake 35 to 40 minutes, until the center reads about 190°F. Cool at least 1 hour.