Ingredients
For the Dough
- ¾ cup old-fashioned rolled oats (60 g)
- 2 tablespoons chia seeds (24 g)
- ¾ cup warm milk (180 ml)
- 2 tablespoons honey
- 2 tablespoons unsalted butter, melted (28 g)
- 1 large egg
- 2¼ cups bread flour (280 g)
- 2¼ teaspoons instant yeast (7 g)
- 1 teaspoon salt
For the Topping
- 2 tablespoons rolled oats
- 1 teaspoon milk or water for brushing
Instructions
In a small bowl, combine the rolled oats, chia seeds, and warm milk. Stir well and let the mixture rest for 15 to 20 minutes. During this time, the oats soften and the chia seeds absorb liquid and thicken the mixture. This step is the secret to a moist, tender loaf, so do not rush it.
Add the honey, melted butter, and egg to the soaked oat mixture. Stir until everything is well combined. If your butter is very hot, let it cool for a minute first so it does not scramble the egg.
In a large mixing bowl, whisk together the bread flour, instant yeast, and salt. Whisking spreads the yeast evenly and keeps it from coming into direct contact with the salt in one spot.
Pour the wet mixture into the dry ingredients. Stir until a soft, slightly sticky dough forms. It should look shaggy at first and will become smoother as you knead.
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, until it is smooth and elastic. If it sticks badly, add a tiny sprinkle of flour, but resist the urge to add too much. Extra flour is the most common reason homemade bread turns out dry.
The windowpane test: Pinch off a small piece of dough and gently stretch it between your fingers. If it forms a thin, translucent membrane without tearing, the gluten is well developed and you are ready for the first rise.
Place the dough in a lightly greased bowl and turn it once to coat the top. Cover the bowl with a clean towel or plastic wrap. Let it rise in a warm spot for 60 to 90 minutes, until doubled in size. The time depends on your kitchen temperature, so judge by the dough, not the clock.
Gently punch down the dough to release the air. Press it into a rectangle, then roll it up tightly into a log, pinching the seam closed. Place it seam-side down in a greased 9 × 5-inch loaf pan. Tucking the ends under slightly helps create an even, rounded top.
Cover the pan loosely and let the dough rise for another 30 to 45 minutes, until it crests just above the edge of the pan. Be careful not to over-proof. If the dough rises too far, it may collapse in the oven.
While the oven preheats, gently brush the top of the loaf with milk or water. Sprinkle the remaining rolled oats evenly over the surface and press them in lightly so they stick.
Preheat your oven to 350°F (175°C). Bake the loaf for 35 to 40 minutes, until it is deep golden brown and sounds hollow when tapped on the bottom. For perfect results, check that the center reaches about 190°F (88°C) on an instant-read thermometer. If the top browns too quickly, tent the loaf loosely with foil for the last 10 minutes.
Remove the bread from the pan right away and set it on a wire rack. Let it cool completely before slicing. Cutting into warm bread is tempting, but the crumb is still setting inside, and slicing too early can make it seem gummy.