| 112.5 gram | Starter |
| 1.0 TBSP | oats, rolled |
| 380.0 gram | water, room temperature |
| 100.0 gram | Honey |
| 650.0 gram | Flour, all-purpose |
| 20.0 gram | Oat Groats |
| 13.0 gram | Salt, Flour |
| 4.0 gram | Yeast, Instant |
If making small breads out of 1 dough, each loaf will be about 407 grams
Combine water and starter; mix until uniform
Add honey yeast and 1/2 of the flour. Mix well and allow to sit until very active. Cool and longer should result in a more sour result. Warm and shorter should be much less sour.
Add remaining ingredients and mix for 12 minutes
Fold dough several times and place in covered, greased container to rise until doubled. This will vary based on ambient temperature. It will probably take 2 - 3 hours.
Preheat oven to 400 F (205 C).
Shape dough and allow to rise for an hour or until ready.
Optionally, baste with cooked cornstarch solution and sprinkle with the rolled oats.
Bake for about 25 - 30 minutes or until center registers 200 degrees. Allow to cool completely.
To make rolls, portion at 75 g.