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1
Spread 3/4 cup oats on microwave-safe plate.
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2
Microwave on high power 1 1/2 to 2 minutes (stop to stir every 30 seconds), or until oats are fragrant and lightly toasted.
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3
Cool.
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4
Mix 1 1/2 cups water with 1 cup ice cubes in bowl.
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5
Combine 3 1/4 cups flour, salt, yeast, and toasted oats in separate bowl.
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6
Measure 1 1/2 cups ice water, and combine with honey and oil in third bowl.
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7
Vigorously stir honey mixture into flour mixture.
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8
(Dough should be slightly stiff; stir in just enough additional flour to stiffen dough slightly, if necessary.)
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9
Brush top of dough with oil.
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10
Cover bowl with plastic wrap, and let rise at room temperature 8 to 12 hours (first rise).
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11
Vigorously stir dough, scraping down bowl sides.
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12
Stir in remaining 1/4 cup flour.
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13
Stir in more flour if dough is at all soft, to have stiff but still stirrable dough.
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14
Oil 9- x 5-inch loaf pan, transfer dough to pan, and smooth surface with spatula or well-oiled fingertips.
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15
Press remaining 1/4 cup oats on top of loaf.
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16
Cover with plastic wrap oiled on side facing dough.
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17
Let dough rise 1 1/4 to 2 1/2 hours at room temperature (second rise).
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18
Second rise alternatives: let dough stand in turned-off microwave with 1 cup boiling water 45 minutes to 1 1/2 hours for accelerated rise; for extended rise, refrigerate up to 48 hours, then set out at room temperature.
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19
Preheat oven to 375F.
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20
Remove plastic wrap, and bake loaf 30 to 35 minutes, or until top is well browned.
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21
Cover with foil, and bake 25 to 30 minutes more, or until skewer inserted in thickest part of loaf comes out with just a few particles.
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22
Bake 5 minutes more to ensure doneness.
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23
Cool on wire rack.
