Honey Oat Bread

Steps

1. Warm the water to 38–43°C (100–110°F), combine it in a large mixing bowl with the honey and instant yeast, stir to dissolve, and let stand for about 10 minutes until the surface looks bubbly and foamy.
2. Combine the bread flour, whole wheat flour, 60 g of the rolled oats, and the salt in a separate bowl, whisking until evenly blended and keeping 20 g of oats aside for topping.
3. Add the yeast mixture and the unsalted butter softened to about 20–22°C (68–72°F) to the dry ingredients, stirring until a rough, shaggy dough forms with no visible dry patches of flour.
4. Transfer the dough to a lightly floured surface and knead for 8–10 minutes until it feels smooth and elastic, is slightly tacky but not sticky, and stretches into a thin windowpane without tearing easily.
5. Place the dough in a lightly oiled bowl, cover, and let rise at 24–27°C (75–80°F) until doubled in size, about 60–75 minutes; the dough should feel airy and hold an indentation that slowly springs back when gently pressed.
6. Gently deflate the risen dough, shape it into a tight log, place it seam-side down in a greased 23×13 cm loaf pan, and sprinkle the remaining 20 g of rolled oats evenly over the top, creating a smooth, taut surface.
7. Cover the pan and let the dough rise again at 24–27°C (75–80°F) until the loaf crowns about 2–3 cm above the rim of the pan and feels light and puffy when touched, about 30–45 minutes.
8. Heat the oven to 175°C (350°F) with a rack in the lower-middle position so it is fully preheated when the bread is ready to bake.
9. Bake the loaf for about 50 minutes until the top is deep golden brown, the oats on top are lightly toasted, the loaf sounds hollow when tapped on the bottom, and the internal temperature at the center reaches about 93°C (200°F).
10. Cool the loaf in the pan for 10 minutes, transfer to a wire rack, and cool for at least 60 minutes until the bread is barely warm and the crumb has set before slicing.