3 cups APF
3/4 cup oats
21/4 tsp instant yeast
11/2 tsp salt
1 cup milk1/4 cup luke warm water
2 tbsp unsalted butter
1/4 cup honey
2 tbsp warm honey
2 tbsp oats
Combine flour, oats, salt and yeast in a mixing bowl.
Warm the milk and add butter, stir until melted.
Add water and honey.
Pour the milk mixture into the flour, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer with the dough hook attachment for 10 minutes, till the dough is smooth and elastic.
One can make the dough using hands too, the dough would be very sticky in the beginning , so flour your hands and work. Make sure the end result is a smooth elastic dough.
Place the dough in a lightly oiled bowl.
Cover and keep until double.
I left it for about 11/2 hours in Indian summer weather.
Once double , place the dough on a clean working surface.
Dust the counter and working with your fingers flatten the dough into a rectangle of 9x12".
Tightly roll the dough, tucking the ends as needed, into a loaf.
Place the shaped dough into a 9×5-inch loaf pan.
Cover with a clean dry towel, and allow to rise until doubled, about ½ to 1 hour.
Preheat oven to 350 degrees (180 C). Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
Transfer to a wire cooling rack and allow to cool completely before serving.
Let the bread cool completely before cutting it.