Big Batch Honey Oat Bread

First Rise

1. In the bowl of a stand mixer with a paddle attachment, add 2 cups flour, salt, oats, honey, oil, and warm water. Mix on low until combined, about 2 minutes.
2. Once the mixture has cooled to about 110°F, add yeast and mix in the stand mixer again until the yeast is just combined. Do not go above a speed setting of 2. (Or mix on a low setting.)
3. Remove paddle attachment and then remove the bowl from the stand mixer. Cover with a towel and allow the mixture to sit until the yeast blooms, about 10 minutes. The mixture will look foamy and will still be fairly wet.
4. Switch the stand mixer attachment to a dough hook. With the mixer on low (or speed setting 2), add the remaining flour, one cup at a time, to make a smooth, soft dough (5-7 minutes).
5. Knead the mixture with the dough hook for about 5 minutes.
6. Coat a large bowl with the extra tablespoon of vegetable oil.
7. Place the dough in the oiled bowl. Cover with a clean towel or loosely with a sheet of greased plastic wrap and allow it to rest for 1 hour or until doubled.

Second Rise

1. When ready, punch down the dough and separate it into 3 loaves. (My loaves each measured to be about 700g.)
2. Place loaves into 3 greased 8.5x4-inch loaf pans. Brush the tops of the loaves with water and sprinkle the extra oats on the tops of each, if using.
3. Cover the pans loosely with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, or until the dough rises 1-2 inches above the pan edge.

Baking

1. Arrange an oven rack to the middle position in the oven. Preheat the oven to 350°F.
2. Evenly space the loaves of bread on the middle oven rack. Bake for 30-35 minutes (or until the tops are golden brown). The internal temperature of each loaf of bread should be 190°F. The loaves will also sound slightly hollow inside when tapped.
3. Let the bread cool before slicing or storing.