Oat/Flax/Honey LoafSource: https://mise-wine.vercel.app/recipes/oat-flax-honey-loafAdd to collectionIngredientsInstructions0 / 9 steps0 of 9 steps completeReset progress1Day 1: Prepare oats, flax seeds and levain: For oats: combine oats with water (a), stir and cover with lid. For flax seeds: combine flax seeds with enough water to cover x2, stir and cover with lid. For levain: mix at 1:10:10 and allow to rest overnight 10-12 hours2Day 2: In mixer, combine water (b), levain, both flours, and yeast and mix with hook until just combined; allow to rest for 1 hour3After 1 hour, add the sea salt, honey and butter and mix for 5 minutes4After 5 minutes, add the soaked oats and flax seeds and continue to mix for 5 more minutes, or until dough is smooth and gluten is developed5Bulk ferment for 3 hours, with 2 total coil folds (performed each hour), maintaining a dough temp of 74-78F6Dump the dough on to counter and pre-shape the dough in to boules. Rest the pre-shaped dough for 20 minutes7Perform the final shape, making sure to de-gas the dough. Put the shaped loaves in pullman tins genorously sprayed with non-stick spray8Cover the loaves with towels and allow to proof for about 3 hours9Pre-heat oven to 400F. Load the bread in the oven, turn down the temp to 350F and bake 40-45 minutes, rotating halfway through bake