Soft Honey Oat Sandwich Loaf

Steps

1. Set aside 10 g of the oats for the top. Put the remaining 90 g of oats in a large bowl, pour the boiling water over them, stir and let soak 20 minutes until soft and lukewarm.
2. Meanwhile, warm 190 g of the milk with the honey and 25 g of the butter in a small pot just until the butter melts, then let it cool to lukewarm, about 100°F (38°C). Keep the remaining 10 g of milk and 5 g of butter for later.
3. Add the warm milk mixture to the soaked oats, then add the flour, salt and instant yeast. Stir into a shaggy dough. This is about 70% hydration (counting the water in the milk) and 2% salt, plus the moisture held by the oats.
4. Knead by hand on a lightly floured counter for 10 minutes, or 6 to 7 minutes in a stand mixer, until smooth, slightly tacky and stretchy.
5. Cover the bowl and let the dough rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
6. Grease a 9x5-inch loaf pan. Press the dough into a rectangle about 9 inches wide, roll it up tightly from the short side, pinch the seam closed and set it seam-side down in the pan.
7. Brush the top of the loaf with the reserved 10 g of milk and sprinkle with the reserved 10 g of oats, pressing them in lightly.
8. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns about 1 inch above the rim and springs back slowly when poked. Preheat the oven to 350°F (175°C) during the last 20 minutes.
9. Bake 35 to 40 minutes, until deep golden and the center reads 190°F (88°C) on an instant-read thermometer. Tent loosely with foil after 25 minutes if the oats brown too quickly.
10. Melt the reserved 5 g of butter and brush it over the hot crust right away to keep it soft.
11. Turn the loaf out of the pan and cool completely on a rack, about 1 hour, before cutting into 12 slices.