To begin, pour 1 1/2 Cups boiling water over 1 Cup instant Irish oats (steel cut oats)  Let sit for 1 hour until the water is absorbed and the oats are soft This is a very important step, so don't skip it

Combine 1 1/2 Tbs Active dry yeast A sprinkle of granulated sugar and 1/4 Cup warm water (110-115 degrees F) Allow to stand 5-10 minutes until foamy

In a small bowl whisk together 3 Tbs Coconut oil 1/4 Cup warm buttermilk 1/3 Cup raw honey Ensure that it is 110 degrees, then pour it into the activated yeast mixture

To the mixture add 3 large eggs warmed to room temperature 1 tsp salt 1 Cup flour Beat for about 3 minutes until smooth

Pour in the softened oats  then add  3.5-4 Cups bread flour in 1/2 Cup increments Mix well between each addition until a soft, slightly sticky dough is formed

Continue mixing the bread dough for another 10 minutes, or until the dough passes the 'window pane' test This dough will have a nubby, slightly tacky feel

Form the dough into a smooth ball and placed in a large oiled bowl to rise Turn the dough ball once it is in the bowl, to coat it with the oil Cover and let rise in a warm spot for 1 hour or until it has doubled in size

Once the dough has risen turn it out onto a lightly floured surface Divide the dough into 3 equal portions and form into round loaves Or divide into 2 portions and form in 9x5 loaf pans 

Place round loaves onto parchment paper lined baking sheets If you want to use loaf pans, place the 2 portions into oiled 9x5 loaf pans Preheat your oven to 375 degrees F

Cover your dough loosely with plastic wrap and let rise at room temperature until they have doubled in size This usually takes 30-40 minutes Bake in the center of the oven for 35-40 minutes until golden brown and hollow sounding Allow to cool completely before slicing

This bread is delicious for sandwiches and toast

Enjoy this soft Irish Oat Bread

Click the link for full recipe and tutorial