Warm a cup of water to about 37°C (98.6°F), then sprinkle in the yeast and gently stir. Let sit for 5-8 minutes until it becomes frothy and bubbly, signaling that the yeast is activated.
While the yeast activates, lightly toast the rolled oats in a dry skillet until fragrant and golden, about 3-4 minutes. This step boosts their nutty aroma and flavor.
In a large mixing bowl, combine the bread flour, toasted oats, salt, and honey. Mix well to evenly distribute all the dry ingredients.
Pour the activated yeast mixture into the dry ingredients. Add half a cup of water and stir with a spoon or scraper until a shaggy, slightly sticky dough forms.
Knead the dough on a floured surface or in the bowl for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky to the touch. Add small amounts of flour if necessary, but keep it moist.
Shape the dough into a ball, then place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap and let rise in a warm spot for 1 to 1.5 hours, until doubled in size and puffy.
Gently punch down the risen dough to deflate it, then turn it out onto a floured surface. Shape into a loaf that fits your baking sheet or loaf pan.
Place the shaped dough onto your prepared baking sheet or into the loaf pan. Cover again and let rise for another 30-45 minutes until it puffs up and has risen about 50%.
Preheat your oven to 200°C (390°F). Just before baking, brush the top of the loaf with a little honey-water mixture for a shiny crust. Sprinkle with oats or seeds for added texture and visual appeal.
Bake the bread in the preheated oven for 30-35 minutes until the crust is deep golden and sounds hollow when tapped. The aroma of baked oats and honey will fill your kitchen.
Remove the bread from the oven and transfer it to a wire rack. Let it cool for at least 20 minutes before slicing to allow the crumb to set and prevent squishing.
