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This stick-to-your-ribs bread is perfect with thick, meaty stews and creamy soups.
Hands-on: 30 minutesTotal: 2 hours 50 minutes
- 1 medium russet potato
- 1 Tbsp. granulated sugar
- 1¾ tsp. active dry yeast (1 package)
- 1½ cups whole milk
- 1½ tsp. plus ⅛ tsp. kosher salt, divided
- 2 Tbsp. unsalted butter, softened
- 1½ cups plus 2 Tbsp. old-fashioned rolled oats, divided
- 6 cups bread flour
- 1 egg
- Peel and quarter potato, place in a small saucepan, cover with cold water, and bring to a boil. Cook until tender; drain, and reserve liquid. Mash with a fork and set aside.
- In a large bowl, combine ½ cup reserved potato water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add milk, 1½ teaspoons salt, butter, 1½ cups oats, and 1 cup flour. Stir to combine. Add enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top lightly with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.
- Coat two 9" × 5" loaf pans with pan spray, and line the bottom and short sides with parchment. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into oblong loaves. Place into prepared pans, seam-side down. Set aside to proof for 30 minutes. Preheat oven to 350°F.
- Whisk egg with a tablespoon of water and remaining salt and brush lightly over risen loaf. Sprinkle with remaining oats, then bake until golden brown and hollow sounding, about 30 minutes. Cool 10 minutes, remove from pans, and cool completely on a rack.