Thursday, 23 October 2014

Honey Oats Bread

This is a dense bread filled with dietary fibre rich oatmeal. The honey and oatmeal coating give the crust the sweet and crispy bite when the loaf is fresh from oven. Enjoy ^^

Yield: one 20x10x9cm loaf 

187g fresh milk
46g water
20g unsalted butter

30g honey 

285g all-purpose flour
45g instant oatmeal
1.5 tsp instant dry yeast
1/2 tsp salt

1. Pour fresh milk, water and butter into a heat resistant bowl. Keep warm the mixture in a rice cooker for about 10 minutes, or till the butter melts.

2. Stir in the honey and mix well. Set aside.

3. Mix all purpose flour, instant oatmeal, instant dry yeast and salt in a big mixing bowl.

4. Pour in the milk mixture from (2) into the flour mixture.

5. Stir the ingredients in one direction till it  form into a lump. 

6. Cover the dough with a lid, and let it stand for about 15 minutes to let the dry ingredients absorb the liquid.

7. As the dough is quite sticky, wearing a pair of CPE disposable gloves would make handling of the dough easier.

8. Knead the dough by slamming it against the work top for about 20 to 25 minutes, or till the dough becomes smooth and can be stretched out like a membrane.

9. Shape the dough into a ball and place it into a mixing bowl lightly oiled. Spray some water over the dough, and cover with a lid. Let the dough proof for about 45 to 60 minutes, or till the dough doubles in size.

10. Sprinkle some flour over the dough and worktop. Turn the dough onto the worktop. Press down the dough to release the trapped air using the palm.

11. Fold in the four sides of the dough into a square. Cover and let it rest for about 10 minutes.

12. Roll out the dough into a rectangular flat dough. The width should correspond to the length of the bread mould.

13. Roll up the flat dough and place it into a lightly oiled non-stick Pullman tin. Spray some water and let it proof in a closed oven for about 1 hour, or till the dough reaches the brim of the tin.

14. Apply warm honey to the top, and sprinkle oatmeal over it. Lightly pat the oatmeal.

15. Bake the bread in a preheated oven set at 180 degree Celsius for 50 to 60 minutes, or till the crust turns golden.

16. When the bread is done, turn out the bread from the tin immediately and allow it to cool down on a wire rack.

17. When the loaf has completely cool down, slice it with a long bread knife. Enjoy :)

Recipe adapted from: 

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