Hi! Like a few others, I didn't have any bread flour on hand, so I used AP flour & reduced the milk by 2 Tbsp as suggested. With honey as the sugar, I had the same problem others have described: a dough that started out almost like a thick batter, which no amount of kneading (up to 20 minutes) could bring past the very wet, sticking-to-everything stage even once it became a dough.

I ended up adding 3 more Tbsp of flour, one at a time with more kneading in between to try to ensure that the dough really was still too wet & not just in need of more working. It's on its first rise now, and I'm crossing my fingers that it works out alright.

Insufficient kneading is clearly not the issue here... could it be that we can either substitute AP flour for bread flour & reduce the milk in this recipe, or use a liquid sugar, but not both? Or could it be something else? I weighed the flour & oats, so it shouldn't be a question of measuring technique. Any thoughts?

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