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