Feed the sourdough starter before bed or 12 hourse before you mix it with the rest of the ingredients. These recipes ask for an active, bubbly starter.
The next day, put 1/2 cup of warm milk and rolled oats then stir together. Set aside to cool.
In a mixing bowl, add the sourdough starter, room-temperature butter, honey, salt, milk, and cooled oats. With the dough hook attached, start the mixer on low speed. Slowly add the flour to the mixing bowl. Turn the mixer to medium speed and mix for about 10 to 15 minutes, until the dough pulls away from the sides of the bowl.
Transfer the dough to an oiled bowl. Cover it with a plastic wrap or a tight lid to keep it from drying out. Place the bowl in a warm place to rise or until it doubles in size. It will take 3 to 8hours for the dough to double in size depending on the temperature of the room and your starter. This is the first proofing. I prefer to cold-proof it inside the refrigerator overnight. You can proceed to the next step if you want to skip the long fermentation.
Once the dough has doubled, grease the loaf pan or line it with parchment paper. On a lightly floured work surface, transfer the fermented dough. Shape it into a rectangle and roll the dough into a loaf. Make sure to press the edges.
Place the seam side down in the loaf pan. Beat one egg yolk with a tablespoon of water. To get the rolled oats to stick to the dough, gently brush it over the top of the loaf. Sprinkle about 1/4 cup of rolled oats over the dough so it will cover the top then brush a little bit more egg wash. Cover it with plastic wrap and let it rise until doubled. This is the final proofing
Preheat the oven to 375 deg. F.
Bake in the oven for 40 to 45 minutes or until golden brown color.
Let it cool completely before slicing. Enjoy!
