For the sponge, mix all ingredients and let stand 10 minutes (if using a stand mixer use the mixer’s bowl directly)
1
For the dough, add the rest of the ingredients and mix with a spoon
2
Knead (by hand or in the stand mixer) for about 10 minutes until soft, smooth but slightly sticky
3
Let rest in an oiled bowl until doubled, punch down and pat into a rectangle the length of the loaf pan
4
Form into a log, pressing after each roll to avoid air holes during baking
5
Press into the oat-sprinkled loaf pan, cover and let double in size
6
Bake as directed and let cool completely before slicing
7
Store for a week in the refrigerator or freeze (I highly recommend slicing it first) for up to a month
8
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