• Start by milling your wheat berries into flour and add to a stand mixer. Add your whole rolled oats and salt to the flour.
• Weigh out liquid ingredients; warm water, honey and room-temperature butter. Place the liquids in the microwave or on the stove just until the butter is melted. Pour liquids into the stand mixer. Turn the mixer on low for a minute or until all flour is moistened. Cover and allow the mixture to autolyse for at least 20-30 minutes.
• MIXER NOTES: I have the Ankarsrum mixer. If I am making 2 loaves, I like to use the roller attachment. If I am making 4 loaves, I will use the hook attachment.
• After the autolyse period, add the egg yolk and instant yeast to your dough. If you only have dry active yeast, reserve some of your water to activate prior to adding to the recipe. Mix on 2nd speed for 15-20 minutes or until you reach Windowpane consistency.
• Cover dough and let rise until doubled in size, approximately 1 hour.

Portioning Dough and Preparing Bread

• Each loaf usually weigh about 1080g. Weigh your dough and divide in half to determine each loaf's weight. If you are wanting to make 2 dozen dinner rolls, they usually weigh 90g each. Again weigh your dough and divide by 24 prior to portioning.
• Shaping Rolls:

  Grab small sections of dough and stretch up and towards the center and work in a circle around the edge repeating this process. Once you have made your way all the way around, flip them over and roll in a circular motion to smooth out the top and create as much surface tension as possible. Place the rolls onto the parchment lined sheet pan, with about a finger's width space between each.
• Shaping Loaves:

  Stretch and fold the dough back over itself to create tension in the dough. Once you have achieved good tension in the dough and have a smooth top-side, pinch the bottom of the dough together. Flip over and place into a parchment lined loaf pan.
• Preheat oven to 350℉

Second Proof

• Cover with a tea towel and allow to proof 10-15 minutes more.

Make Egg Wash

• Add egg and 1 Tbsp of water to a bowl. Whisk until combined.

Bake Bread

• Once proofed, brush the top with an egg wash, sprinkle oats on top and brush with the egg wash again. This helps the oats to stick but also prevent them from burning.
• There are a couple of different techniques I have discovered on my loaves, depending on what I would like to use the bread for. If you want a "steak house"loaf of bread, light and fluffy for smearing butter on, I bake as is. However, if I want to have a loaf for sandwiches and a slightly tighter crumb, I will take a knife or Lame and make a shallow slit end to end after I put the oat topping on.
• Make sure your rack is in the middle of the oven, this bread does rise quite a bit during baking.

  Loaves: Bake 25 minutes, rotate your loaves and bake for 25-30 more minutes. Take a probe thermometer and insert it in the end of your loaf. You will want to bake your bread to an internal temperature of 190 ℉.

  Dinner Rolls: Bake 15 minutes, rotate and bake 10-15 more minutes. Again, you want to check that the internal temperature ofyour bread is 190 ℉.
• Remove from oven and pan, place on cooling rack until completely cooled.

  The dinner rolls can cool on the pan since they are not as large and dense as a loaf.