Kathleen Rear

Honey Oatmeal Boule
1 1/2 cup Warm Milk (110 degrees)
1 teaspoon Sugar
1 teaspoon Active Dry Yeast
3-4 cups Flour + Dusting
1 cup whole Rolled Oats
2 tablespoons melted Butter
3 tablespoons Honey

Microwave the milk for 30 seconds and measure the temperature with a digital thermometer. Place the milk back into the microwave for another few seconds until it is 110 degrees. Mix the sugar and yeast into the warm milk and set aside to proof for 10 minutes.

Into the bowl of an electric mixer fitted with the dough hook attachment, add 3 cups of the flour, the rolled oats, the melted butter and honey.
Add the yeast/milk mixture and stir on low speed until just combined. When the flour is moistened, turn the speed to medium high and mix until soft and elastic (about 3-5 minutes). Add in the rest of the flour if dough seems too sticky.
Turn the dough out onto a floured surface and knead until smooth and elastic.
Place the dough into a greased and floured bowl and set in a warm place. Allow to rise for an hour to an hour and a half.

Preheat oven to 475 degrees
Place the risen dough onto a sheet pan and allow to rise for about 20 minutes more.
Place a shallow pan of hot water on the bottom rack of the oven. Place the dough in the oven on the middle rack. Bake for 20 minutes or until golden brown. If you tap on the crust it should sound hollow.

Eat hot with soft butter and jam, or allow to cool and slice for sandwiches.