Oat and Flax Bread

Makes one 2-pound loaf

1½   cups warm water (105°F to 110°F)
2          tablespoons honey
2¼   teaspoons instant yeast
3-½   cups bread flour
1          cup plus 1 tablespoon rolled oats, divided
2          tablespoons flaxseed
2          teaspoons kosher salt
            nonstick cooking spray

1. Put the water, honey, and yeast in the bowl of the stand mixer fitted with the dough hook.
2. Mix the flour, 1 cup of the oats, the flaxseed, and salt together in a separate bowl.
3. Once the yeast is proofed, add the dry ingredients to the stand mixer bowl. Turn the mixer to Speed 2, and mix until the ingredients slowly form a dough ball. Once a ball forms, knead the dough for about 7 minutes.
4. Transfer the dough to a large, clean mixing bowl and cover with plastic wrap. Let rise at room temperature until doubled in size, about 2 hours. Once doubled, punch down the dough and shape into a large round. Place on a baking sheet lined with parchment paper. Spray a sheet of plastic wrap with nonstick cooking spray, and cover the dough loosely, sprayed side down. Allow to rise for an additional 30 to 45 minutes.
5. While the dough is rising, preheat the oven to 425°F. When ready to bake, score an “X” into the top of the dough with a knife and sprinkle the top with remaining oats.
6. Bake for 35 to 40 minutes, until the top is evenly golden and the internal temperature of the bread reaches at least 190°F.
7. Let cool to room temperature before slicing and serving.