1.5 cups – All purpose flour
1/2+1/8 cup – Oats toasted and powdered (you can use any variety of oats here; I used rolled oats)
1/2 tsp – Salt (increase to 1 1/2 tsp if using unsalted butter)
1 tbsp – Butter
125 ml – Warm milk
1/8 cup- Honey
1 1/8 tsp – Instant active dry yeast
A dash of olive oil
For the topping
1 tbsp warm honey
Oats and flaxseeds for sprinkling
In a medium sized bowl, warm the milk and melt the butter. To this, add honey and mix. When the mixture is just warm, dissolve the yeast and let it stand for 10 minutes until it doubles and frothy.
In another bowl, mix the flour, milled oats, and salt. Slowly add the yeast mixture and stir with a spatula until all combined.Once all combined, turn the dough mixture onto a lightly floured surface and start kneading the dough with your hands. It will be extremely sticky and hard to handle at first. However, continue kneading and by around 10 minutes you will have a super elastic soft and smooth dough. Oil the bowl as well as the dough from outside and cover with a clingwrap and keep in a warm place to rise. I usually keep it in a slightly warm oven.Be sure the bowl is big enough for the dough to rise.
Once the first proofing is done and the dough has beautifully doubled in size within about an hour, take the dough out and punch it down. Divide the dough into two parts. Now roll the dough into a smooth ball and lay it on a greased baking tray. And set aside for half an hour for proofing.
Keep at ramekin full of water in the oven and preheat it to 180°C.
Brush the raised dough with warm milk and sprinkle oats and flaxseed and bake it for 40 to 50 minutes. The bread to sound hollow when you tap on it and should be nice golden brown. Brush some butter on it.