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Ingredients
- 1 package dry active yeast
- 2 tablespoons sugar
- 3 cups all-purpose flour, plus more for kneading
- 2/3 cup warm (110°F) milk
- 1/2 cup old-fashioned oats
- 1 1/2 teaspoons fine sea salt
- 2 large egg yolks
- 2 tablespoons olive oil
- 1/4 cup (up to 1/2) warm water
- 1 egg white, lightly beaten
- 2 tablespoons old-fashioned oats, for sprinkling
Details
Servings 4
Preparation
Step 1
*1*.In a medium bowl, combine yeast, sugar, 1 cup flour, and milk. Cover bowl with a towel; let yeast mixture rise until doubled in volume, about 1 hour.
*2*.Using a food processor, grind oats into a fine flour. Add sea salt and remaining 2 cups flour; pulse to combine. With motor running, add yeast mixture, egg yolks, and olive oil. Drizzle in water until dough forms.
*3*.Remove dough and knead on a lightly floured surface until supple, about four minutes. Place in a large, well-oiled bowl, turning dough to coat with oil. Cover bowl with a towel; let dough rise until doubled in volume, about 1 hour.
*4*.Heat oven to 400°F. Punch down dough and knead for 1 minute. Divide into 4 equal portions; shape into loaves to fit into 5 3/4- by 3 1/4- by 2-inch pans. Cover pans with a towel for 20 minutes.
*5*.Place loaves on baking sheet, lightly brush tops with egg white, and sprinkle with remaining oats. Bake until golden, 25 minutes. Cool completely.
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