Step 1

Grease an 8 1/2" x 4 1/2" standard loaf pan.

Step 2

, In a large bowl or the bowl of a stand mixer fitted with the flat beater attachment, combine the water, eggs, butter, brown sugar, yeast, and salt. Add the flour and oats, and beat on medium until a smooth, sticky dough forms, about 1 minute. If mixing by hand, there may be some lumps — that’s OK.

Step 3

, Cover the dough and set aside for 20 minutes to rest.

Step 4

, Transfer your dough to a (gluten-free) floured or greased work surface. This dough is more delicate than traditional wheat dough; knead it by folding it in half towards you, using a bowl scraper as needed, patting it down, rotating 90° (a quarter turn) and folding again – until it becomes firmer to the touch, smoother, and easier to handle, 5 to 6 times. As you work, dust your work surface and the dough lightly with gluten-free flour (or apply more grease), as needed, to prevent sticking. The dough should become noticeably less sticky.

Step 5

, Loosely roll the dough into a log and place it into the prepared loaf pan. Brush with the egg wash (reserve the excess), cover, and set aside to rise for 40 to 60 minutes, or until the dough has crowned 1/2" above the pan in the center of the loaf. It’s better to err on the side of under-proofing, as over-proofing can cause the loaf to rip apart as it bakes.

Step 6

, While the dough is rising, preheat your oven to 350°F.

Step 7

, Before baking, brush the loaf with the egg wash once more, using a pastry brush to smooth the surface. Sprinkle with the additional oats. Make one surface-level cut (about 1/4" deep), lengthwise, down the middle of the loaf.

Step 8

, Bake the oatmeal bread for 55 to 60 minutes, or until it’s well browned, starts to pull away from the sides of the pan, and reads approximately 208°F to 212°F in the center of the loaf on a digital thermometer. (Your bread may be browning after 40 or 45 minutes but continue baking to the desired temperature to achieve the best interior texture.)

Step 9

, Remove the oatmeal bread from the pan and place onto a cooling rack. Allow it to cool completely before slicing.

Step 10

, Storage instructions: Store gluten-free oatmeal bread, well-wrapped, at room temperature for up to 3 days. For longer storage, store slices in a zip-top bag in the freezer for several months.