Wheat and Honey Oat Loaf

🍞 There’s nothing like fresh homemade bread. This Wheat and Honey Oat Loaf is a house favourite - simple, slightly sweet, and rolled in oats for that perfect rustic crunch. It’s fun to make, packed with flavour, and a great way for my kids to eat their Ontario grains! 🥖 ✨

Ingredients:
Bread Flour: 38g
Water (28°C): 38g
Levain: 38g

Porridge:
Rolled Oats: 75g
Water: 200g
Melted Butter: 25g
Salt: 1g
Honey: 40g

Final Dough:
Bread Flour: 571g
Whole Wheat Flour: 190g
Water 1: 548g
Water 2: 46g
Oat Porridge: 303g
Salt: 15g
Levain: 114g

Method:
1. Autolyse: Combine flours and water 1. Rest for 1 hr.
2. After the autolyse add the levain, salt, water 2, then add the oat porridge and mix until fully incorporated for about 15 - 18 minutes.
3. Bulk Fermentation: Allow the dough to ferment for 3 hours with 1-2 folds. With wet hands pull one side up, fold it to the center, and rotate the bowl. Repeat on all four sides. Do the first fold at 45-60 minutes, and a second fold, if needed, after another hour.
4. Shape: Gently round them into a ball and rest for 25-30 min, dividing them into 875g portions.
5. Final Proof: Let it rest in the fridge 12- 18 hrs.
6. Bake: With steam for 20 then vent the steam and bake for another 20 min at 450- 485°F.
7. Enjoy!

The result? A beautiful golden loaf with a soft crumb and a crunchy oat-crusted crust - perfect for sandwiches, toast, or just warm with butter. 🍯

@matthewjamesduffy

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