Step 1

Oil a 1 lb. loaf pan (~9x5-inches) and set aside.

Step 2

To make sure your yeast is active, proof it in a large mixing bowl. Whisk together the warm buttermilk and 1 tablespoon of the honey, sprinkle with the yeast and stir to combine. Allow to sit and wait 5-10 minutes, until the mixture gets foamy and creamy.

Step 3

Add the remaining honey, the oats, all-purpose flour, and olive oil to the bowl and stir to combine. Sprinkle with the salt, cheese, and jalapeño, and stir just until a cohesive dough starts to come together. Allow to sit for 10 minutes so the oats and flour can absorb some the liquid.

Step 4

Turn out onto a counter and knead the dough for a few minutes, until it becomes more elastic and stretchy. It’s ok if the peppers are getting crunched up, or if the cheese cubes keep popping out. Just work them back in. If you need extra flour at this point, or extra liquid, add just a bit at a time until you have a dough that might be a bit tacky, but not sticky. I usually knead this dough for 6-7 minutes. Form the dough into a ball.

Step 5

Place the dough into an lightly-oiled mixing bowl, cover with a clean dish towel and let sit in a cozy place until it has risen. This dough won’t quite double in size, aim for 1 1/2 times. It typically takes 60 minutes or so.

Step 6

To shape the loaves, gently transfer the dough to your countertop. Softly deflate the dough with open palms, pressing into a rectangular-ish form. Roll the dough into a log slightly smaller than your pan and transfer it in, seam side down. For this second rise, cover with a clean kitchen towel and allow to rise for another 45-minutes to an hour. You're aiming to have the dough fill out the pan.

Step 7

Just before baking gently brush the top of the loaf with the egg white and sprinkle generously with more oats. Bake at 350F, with rack in the middle, for 35-45 minutes. Or until the bread is golden and the internal temperature of the bread reaches ~195F.

Step 8

Turn out onto a cooling rack as soon as possible to prevent sogginess. You might need to carefully run a knife around the edge of the pan to release the loaf. Allow to cool. Store completely cooled bread in an air-tight container for 4-5 days. Remember this makes amazing toast - slice thick!