I started reading the recipe, and it involves all sorts of kneading and punching voodoo magic... the kind that I've learned I can do away with by making moist artisan-style bread.
After searching the internet for a bit, and using my intuition, I ended up doing this:
Dough:
- 2 cups bread flour
- 1 cup whole wheat flour
- 3/4 cup rolled oats
- 1/2 cup honey
- 1 Tbsp butter
- 2 cups water
- 1 Tsp salt
- 1 Tbsp yeast
Glaze:
- 1 Tbsp butter
- 1 Tbsp honey
- Sprinkle of rolled oats
Started the dough off by melting the butter in a pan, then adding the honey and water and heating until tepid. Mixed this liquid with the flours, salt, yeast, and oats until combined. Placed into a greaced steel bowl, covered, and let it rise in a warm spot for 2 hours.
Placed the dough into a hot loaf pan, lined with parchment, and place into a 450F oven with a few splashes of water on the bottom to create steam. Kept it moist with splashes of water for about 20 minutes. Melted the butter and honey in a pan, brushed it on top of the bread, sprinkled with rolled oats, then let it bake in a dry oven for 10 minutes until nicely browned.
The resulting bread was delicious and fluffy but far too moist. I used too much water and/ or underbaked it. Because the soaked oats were so moist and with the addition of butter and honey, I should have used 1 1/2 cups of water instead of 2.
UPDATE: RECIPE FROM '200 Fast and Easy Artisan Breads:'
- 4 1/2 cups unbleached bread flour
- 2 cups large-flake rolled oats
- 2 Tbsp instant or bread machine yeast
- 1 1/2 tbsp fine table or kosher salt
- 1/3 cup wildflower, clover or other pale amber liquid honey
- 3 cups lukewarm water