In microwave safe bowl heat oat beverage in the microwave for 60 seconds (ensure temperature is between 100°F – 110°F /37°C – 40°C) If too hot it will kill the yeast.
In bowl of stand mixer, stir together the heated oat milk, yeast, and honey.
Add in remaining ingredients.
Using dough hook attachment mix together on low speed.
After all ingredients have been incorporated, keep kneading on low speed for 7 minutes. The dough should mostly clear the bottom of the bowl. (If it’s a very humid day, you may need to add a bit more flour. Keep adding flour, 2 tbsp at a time, until the dough comes together.)
Lift the dough out of the bowl momentarily and spray the bowl with cooking spray.
Return dough to the bowl. Cover with plastic wrap.
Place in the fridge for 12-24 hours.
Remove from fridge and divide the dough into two equal pieces. Use a kitchen scale for more accuracy.
Form each half into a loaf: place the dough on the counter and form into a rough rectangle. Fold ⅓ of the dough over itself and pinch to seal. Take the corners of the folded edge and bring to the center. Again, pinch to seal. Now, taking that folded edge, keep folding down several times until you reach the end of the dough (watch video for visual instructions).
Place each loaf into a greased loaf pan. Cover loosely with the plastic wrap.
Allow to rise for 2-4 hours at room temperature. The dough is ready when it has risen about 1” above the rim of the pan.
Preheat oven to 350°F (180°C).
Place loaf pans in oven and bake for 25 minutes, then cover the loaves with tented aluminum foil.
Bake for another 20 minutes or until the tops are golden brown and the internal temperature is 200°F (93° C).
30 minutes
