Ingredients
- -3/4 c. water
- -1/4 c. honey
- -2 Tbsp. butter
- -3 c. all-purpose flour, plus more for dusting (can substitute up to 1 c. whole wheat flour)
- -1/4 c. quick-cooking oats, plus more for sprinkling on top
- -1 tsp. salt
- -1 (1/4 oz.) package active dry yeast
- -2 eggs, divided
- -1 Tbsp. water
Directions
- 1. Heat the 3/4 cup water, honey, and butter in small saucepan on low heat until very warm (ideally 120-130F).
- 2. Place flour, oats, salt and yeast in mixer bowl. Mix on low speed 15 seconds or until combined.
- 3. Using dough hooks, gradually mix in honey-butter mixture. After one minute, add ONE whole egg and mix one minute longer.
- 4. Continue mixing 2 minutes more, or until dough clings to hook and cleans side of bowl. Mix 2 minutes longer until dough is smooth, elastic, and all ingredients are thoroughly incorporated.
- 5. Using a spatula, scrape any dough clinging to the sides of the bowl. Shape the dough into a round with the spatula. Cover bowl with a damp towel (not terry cloth) or plastic wrap.
- 6. Let rise in warm, draft-free place about 1 hour, or until nearly doubled. The dough is ready when you press two fingers into it, and it holds the indentation (see below).
- 7. Gently punch down dough. With a rolling pin, roll out into a rectangle on a floured cutting board or counter top. Roll up from the short end like a jelly roll and tuck the ends under.
- 8. Place loaf seam side down in a greased loaf pan. Separate the remaining egg, and whisk the white with remaining tablespoon water. Brush top of loaf with egg-white mixture, then sprinkle with oatmeal. Cover again with towel or plastic wrap and let rise 15-20 min. in pan.
- 9. Bake at 375F for 40 minutes. Remove from pan immediately and cool on wire rack.
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