Honey Almond Butter Oat Sandwich Loaf

Steps

1. Toast the almonds in a dry skillet over medium heat for 4 to 5 minutes until fragrant, cool, then chop coarsely. Set aside 15 g of the almonds for the top; the remaining 75 g go into the dough.
2. Soak the oats in 100 g of the warm water for 10 minutes until softened.
3. In a large bowl, whisk together the remaining 230 g of warm water, the almond butter and the honey until smooth.
4. Add the bread flour, instant yeast, salt and soaked oats with their water; mix into a shaggy dough. The dough is about 73% hydration and 2% salt (oat soak water included).
5. Knead 8 to 10 minutes until smooth and elastic, then knead in the 75 g of chopped almonds until evenly spread.
6. Grease a bowl with half of the canola oil, add the dough, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
7. Grease a 9x5-inch loaf pan with the remaining canola oil. Press the dough into a rectangle, roll it up tightly, pinch the seam and place it seam-side down in the pan.
8. Mist the top with water and press on the reserved 15 g of almonds. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough rises 1 inch above the rim and springs back slowly when poked.
9. While the loaf proofs, preheat the oven to 400°F (200°C) with an empty metal pan on the bottom rack.
10. Place the loaf in the oven, pour a cup of hot water into the empty pan for steam, and bake 35 to 40 minutes until deep golden and 200°F (93°C) in the center.
11. Turn the loaf out and return it to the oven rack for 5 minutes to crisp the crust.
12. Cool completely on a rack, about 1½ hours, before slicing into 12 slices.