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Blue Ribbon Honey Oat Sandwich Bread

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Ingredients

Poolish

  • 1.5 oz bread flour
  • 1.5 oz water
  • ⅛ teaspoon active dry yeast
  • Stir together in a small container. Cover and leave at room temperature 8 hours or overnight.

Oatmeal

  • 1 oz old fashioned oats
  • 4 oz water
  • Cook until soft. Cool completely.

Dough

  • 13 oz bread flour
  • 5 oz cooked oatmeal
  • All of the poolish
  • 6.4 oz warm water
  • 2 teaspoons active dry yeast
  • 1 ¼ teaspoons salt
  • 4 tablespoons vegetable oil or olive oil
  • 1 tablespoon honey

Topping

  • 1 teaspoon water
  • ¼ cup old fashioned oats lightly ground

Instructions

  • Mix the poolish the night before and leave covered at room temperature.
  • Cook the oatmeal and let it cool completely.
  • In a measuring cup, combine warm water, honey, and yeast. Let sit 15 minutes until foamy.
  • In the bowl of a stand mixer fitted with a dough hook, add yeast mixture, flour, cooled oatmeal, poolish, oil, and salt.
  • Mix on speed 1 for 2 minutes until combined. Increase to speed 2 and knead 12 to 15 minutes until smooth and elastic. The dough should pull away from the bowl.
  • Transfer dough to an oiled bowl. Cover and let rise in a warm place for about 1 hour until doubled.
  • Turn onto a lightly floured surface. Shape tightly into a loaf and place in a greased loaf pan.
  • Brush with water and top with oats.
  • Let proof until the dough fills the pan.
  • Bake at 350°F for 35 minutes on the center oven rack until golden and internal temperature reaches 190° to 200°F.
  • Remove from pan and cool completely on a wire rack before slicing.
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