I made this yesterday morning when I wasn't quite ready to go to bed after work.
I was originally planning on just making a white bread, but decided part way into it to go with something with oats, flax and honey as well.
|Ingredient||Weight||US Volume||Bakers Percentage|
|All Purpose Flour||435 g||15.34 oz||3.41 cups||100.00%|
|Water||305 g||10.76 oz||1.29 cups||70.11% (hydration)|
|Instant Yeast||4 g||0.14 oz||0.32 tbspns||0.92%|
|Liquid Honey||18 g||0.63 oz||1.28 tbspns||4.14%|
|Salt||7 g||0.25 oz||0.48 tbspns||1.61%|
|Quick cooking oats (raw)||57 g||2.01 oz||4 tbspns||13.10%|
|Ground Flax Seeds||22 g||0.78 oz||1.6 tbspns||5.06%|
Total Weight: 848 grams / 29.91 ounces
Total Flour Weight: 435 grams / 15.34 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know  of any corrections.
Combine all ingredients in a bowl and mix together until a ball is formed.
Let this rest in an oiled bowl for 30 minutes.
Flatten it out a bit and do a fold.
Let rest for another 20 minutes and then shape it into whatever shape you like. I made a pullman or "football" shape.
Let this proof covered for about 1 hour.
Preheat your oven to 430 F and place a tray of water in the bottom rack.
Bake for 20 minutes then reduce the heat to 400 F and remove the tray of water.
Bake for another 15 minutes, and remove it from the pan. Place it back in the oven on the rack for another 5 - 10 minutes.
Cool on a wire rack and enjoy!