5 cups bread flour (plus extra)
1 tablespoon instant yeast
1 teaspoon sea salt
2 1/2 cups warm milk
3 cups cold cooked oatmeal/porridge
2 tablespoons raw honey
1/4 cup olive oil
1 egg (for egg wash)
1 teaspoon water (for egg wash)
1 cup raw cooking oats (for garnish)
Add all the dry ingredients including yeast into the mixer. On low speed with the dough hook attached, mix the dry ingredients to combine.
Whisk cold oatmeal/porridge, honey, olive oil, and warm milk to combine and drizzle into the dry ingredients with the motor running to make a soft, sticky dough (You might not need all the liquid).
Turn out onto a floured surface and knead for about 5 minutes (you will need extra flour on hand for the dough). Form dough into a ball and add to a large oiled bowl. Cover and let it sit in a draft free, warm spot for one hour or until it doubles in size.
Remove and knead a further 5 minutes on a floured surface. Divide dough in half. Shape into an oval-shaped loaf. Add to a lined baking sheet making sure to leave plenty of room in between.
Mix egg with cold water and brush loaves generously. Sprinkle with oats and let it sit in a draft free, warm spot until it doubles in size (about 1 hour).
Preheat oven to 375 F
Bake bread for 35 to 40 minutes or until golden brown and sounds hollow when tapped.
*Makes 2 large loaves