Another winner from Dan Lepard's book "The handmade loaf".

The dough was very sticky and wet from soaked oats and grated apples (I used Fuji), but I like wet dough. I used Sir Lancelot high gluten flour because I ran out of bread flour at home (17 different kinds of flour, yet that's the one I ran out), the end result was a beautiful bread with open, moist, and chewy crumb. Intentionally left a few bigger chunks of apple in the dough, which made the apple taste stronger.

The book called for 3/4 tsb of fresh yeast, I used less than 1/2tsb of instant yeast. Even though Dan suggested that the amount of instant yeast should be half of fresh yeast IN WEIGHT, which is equal amount in VOLUME, I found that I only need half of the yeast IN WEIGHT if I use instant, otherwise it fermentate and proof way too fast. Even with barely 1/2 tsb, my proofing time was only 45 minutes, not 1.5 hour suggested in the book. (My kitchen was pretty warm that day though)

I really like the subtle warm/tart/sweet taste of this bread, thanks to the oats and apple, it goes well with jam/butter, great as a sandwich with some ham and veggies too.