Yields - 1 loaf
1 package active dry yeast
1 1/4 C. warm unsweetened almond milk
1/3 C. brown sugar
3 C. bread flour
1 C. old fashioned oats, plus 1 Tbsp. , divided
1 tsp. salt
2 Tbsp. coconut oil, plus more for greasing pan
In the bowl of a stand mixer, fitted with a dough hook, combine yeast, milk, and brown sugar. Allow to stand for 5 minutes. Add 2 C. bread flour and stir to incorporate the flour. Add remaining flour, oats, and salt and mix on low speed for 5 minutes. With the mixer on low speed, carefully drop the coconut oil into the dough and mix to incorporate. Remove dough hook. Cover bowl with plastic wrap or waxed paper (do not put the plastic wrap onto the surface of the dough). Allow dough to rise in a warm place for 1 hour.
After dough has risen for 1 hour, remove the plastic wrap and punch down dough**. Shape dough into a log and place in a oiled loaf pan. Sprinkle the remaining 1 Tbsp. oats onto the top of the dough. Cover the pan with plastic wrap, again not putting the wrap onto the surface of the dough (it needs room to rise). Place pan in a warm spot and let rise for 1 hour more.
10 minutes before the bread has finished its second rise (after 1 hour and 20 minutes), preheat the oven to 350. When the bread has finished its 2nd rise, bake for 35 to 40 minutes. When bread is done, it will have an even golden color. If you turn it out of the pan and tap on the bottom of the loaf, it will sound hollow. When bread is baked, allow to cool completely on a wire rack before cutting and serving.
** To punch down the dough, if you are new to bread making, ball your hand into a fist and push down into the dough to push the air out. Fold the dough over and push the air out again with your fist. After punching the dough, 3-4 times, it is ready to shape.
