Method

1. Heat the oat beverage in the microwave for 60 seconds.
2. In the bowl of a stand mixer, stir together the heated oat milk, yeast, and honey.
3. Add in the remaining ingredients. Attach the dough hook and mix together on low speed.
4. Once all the 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.
5. Lift the dough out of the bowl momentarily in order to spray the bowl with cooking spray.
6. Return the dough to the bowl and cover with plastic wrap.
7. Place in the fridge for 12-24 hours.
8. Remove from the fridge and divide the dough in two equal parts. Use a kitchen scale for more accuracy.
9. Form each half into a loaf: place the dough on the counter and form into a rough rectangle. Fold 1/3 of the dough over itself and pinch to seal. Take the corners of the folded edge and bring to the centre. 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).
10. Place each loaf into a greased loaf pan. Cover loosely with the plastic wrap that was covering the bowl.
11. 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.
12. Preheat the oven to 350°Fahrenheit (180°C).
13. Bake in the preheated oven for 25 minutes.
14. Cover the loaves with tented aluminum foil and bake for another 20 minutes or until the tops are golden brown and the internal temperature reads at least 200°F.