Honey-Oat Sandwich Bread

1. In a large bowl or the bowl of your stand mixer, combine the oats, brown sugar, honey, butter and boiling water. Set aside to hydrate the oats and cool the mixture to lukewarm. This should take about 10 minutes.
2. When lukewarm, add the bread flour, whole wheat flour, yeast and salt. Stir together into a shaggy dough and knead using a dough hook or by hand on a lightly floured work surface until smooth and springy, 5 to 6 minutes. Lightly spray a bowl with nonstick cooking spray, transfer the dough into the bowl, cover with a plate or a piece of plastic wrap and set aside to rise in a warm spot for 1 hour.
3. Lightly grease a loaf pan with nonstick cooking spray. Punch down the dough and flatten into a rectangle about the same width as the loaf pan. Roll the dough up into a log, pinch the seam to seal and transfer to the prepared loaf pan. Cover with a clean kitchen towel and set back in the warm spot until the dough has risen above the lip of the pan, another 1 to 1 1/2 hours.
4. When the dough has almost risen, heat your oven to 350 degrees F. Lightly brush the top of the risen loaf with a little water and scatter over a few oats. Bake the bread until golden brown and the internal temperature reaches 190 degrees F, 30 to 35 minutes.
5. Turn the loaf out onto a wire rack and cool to room temperature. The loaf will keep tightly wrapped at room temperature for up to 4 days. For longer storage, slice the loaf, wrap and freeze for up to 3 months. Serve spread with Honey-Roasted Peanut Butter, if desired.

Honey-Roasted Peanut Butter:

1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
2. In a medium bowl, stir together the peanuts and honey to coat. Transfer onto the prepared baking sheet and bake until the peanuts smell nutty and the honey is a little tacky, 12 to 14 minutes. Allow the mixture to cool completely to room temperature.
3. Transfer the mixture into the bowl of a food processor fitted with a steel blade. Process the mixture, scraping down the sides of the bowl every few minutes and giving your food processor a rest if it starts to overheat, until the mixture is clumping together in a sort of ball, about 8 minutes. If, after 8 minutes, the mixture is not clumping together in a sort of ball, add about a teaspoon of oil. Continue processing until the mixture is a smooth buttery consistency, about another 2 minutes. Season with sea salt to taste. Refrigerate in a tightly sealed container and use within a couple of weeks.