Gather your ingredients!

Dissolve ¼ c of room temperature honey into the warm water in a large bowl.

You want your water to be warm but not hot. A good way to judge the temperature is to aim for the temperature you might serve a baby bottle or no warmer than 110 degrees.

Add a tablespoon of olive oil and stir with a wooden spoon.

Add the yeast, and allow the mixture to bloom for at least five minutes. For the best results, 15-25 minutes is better, or until foamy.

Add the oatmeal.

Add the salt and flour gradually.

Mix in the bowl, or knead bread on a clean work surface. (I usually use my favorite wooden cutting board. However, a clean counter, piece of parchment paper, pizza stone, or even a pizza peel can work.)

FYI, the dough will be sticky. This is normal.

When all of the ingredients are mixed together, drizzle olive oil over the top and cover the top of the dough with a towel (you can use plastic wrap in a pinch.)

Leave the wet dough to rest and rise in a warm area, like right beside your wood stove or oven. I often place it in a cold oven.

After about an hour, check the bread dough. When it has doubled in size and the surface of the dough is smooth, it is ready to bake.

Preheat your oven to 375 F.

Prepare your dutch oven by popping it in the hot oven and allowing it to heat up while you shape your loaf.

Lightly flour your work area.

Pull the dough out of the bowl and lightly shape it into a loaf form.

Using a serrated knife, score the bread a few times.

Sprinkle a tablespoon of oatmeal over the top if you like.

Carefully remove the dutch oven from the oven.

Using caution, as the dutch oven will be HOT, place dough into the dutch oven and place the lid on it.

Bake for 30 minutes on the middle rack of your oven.

Combine the melted butter and two tablespoons of honey; at the 30 minute mark, take the lid off of the dutch oven and drizzle the honey and butter over top of the loaf.

Bake for an additional 15 minutes.

Remove from the oven and allow to cool for about 5 minutes before removing from the dutch oven.

Cool on a rack for about 20 minutes before slicing.