This soft and moist bread goes well with butter or tuna spread. When toasted, it will bring out the nutty flavour of the oats :)
Yield: one 15cm diameter round loaf
20g rolled oats
135g warm fresh milk
3/4 tsp instant dry yeast
1/4 heap tsp salt
20g olive/vegetable oil
120g bread flour
80g wholemeal bread flour
About 1 tbsp Quick-Cook oats for coating
1/2 tsp honey
1/4 tsp hot water
1. Roast rolled oats in toaster oven at 150 degree Celsius for about 5 minutes, till crispy.
2. Warm up fridge-cold milk in rice cooker for about 5~8 minutes.
3. Pour warm milk (not exceeding 38 degree C) into a mixing bowl. Sprinkle the instant dry yeast over the surface, and add in the honey. Need not stir the mixture.
Allow the mixture to stand for about 5 minutes, or till the surface becomes foamy.
4. Add in the flour, salt, roasted rolled oats and oil.
5. Fit a pair of spiral dough hooks to the electric hand mixer, with the two ends pointing each other.
6. Mix the ingredients using the electric hand mixer for about 4 to 5 minutes at low speed, or till the mixture formed into a lump.
7. Shape the dough into a ball. Spray some water over the surface, cover with a lid, and allow to proof for about 1 hour.
8. After about 1 hour, or when the dough doubles in size, deflate it using your palm. Fold in the sides and shape into a ball.
9. Place the dough over a baking tray lined with parchment paper and spread with some quick-cook oats.
Spray some water on top of the dough and transfer it to an oven to do the final proofing.
You may switch on the oven to its minimum temperature for 1~2 minutes to facilitate the proofing process.
10. Remove the dough from the oven and start to preheat the oven to 180 degree Celsius.
Mix honey with hot water, and apply on top of the dough. Sprinkle some quick cook oats on top.
11. Bake the dough in a preheated oven set at 180 degree Celsius for about 18 to 20 minutes, or till the top turns golden brown. A well baked loaf should sound hollow when tap in the crust.
12. Allow the loaf to cool down completely before slicing it. Enjoy :)
If you want a more flavourful loaf, you can keep the dough in the fridge overnight and allow it to return to room temperature 1 hour before use.
Beginning from step (8), and add in the following steps:
9⃣. Keep the dough in double layer plastic bags. Squeeze out all the air, and loosely fastened the opening of the plastic bag.
Refrigerate the dough for at least 6 hours.
🔟. Allow the dough to return to room temperature for about 1 hour.
1⃣1⃣. Slit open the plastic bag, and turn the dough onto a floured work top
1⃣2⃣. Deflate the dough with your palm. Fold in and shape into a ball.
And continue from step (9) in the first part of this recipe ⬆️