Honey Oat Spelt Milk Bread (petite)

A small loaf of spelt milk bread topped with sweet and soft honey oat crust 🍯🐝🍯 Love the small size but thick slices of bread to enjoy the springiness of the crumb 😋 

Video of the bread 📹 

🔅Yield: 1 small loaf in a pan

🔅Pan size: 21.5Lx11.5Wx5.5H cm

🔅Raw dough weight: 392g

🔅1st proofing: overnight in fridge.

Thaw for 90 minutes before shaping.

🔅2nd proofing: 40 minutes.

🔅Baking temperature: Preheat oven to 190℃ for about 10 minutes.  After closing the oven door, reduce temperature to 180℃ for 12 minutes, reduce to 170℃ for 8 minutes, turn off the oven and let the breads bake for another 2~3 minutes, or till the top is golden brown.

Ingredients

150g superior bread flour #

25g spelt/superfine wholegrain flour

25g raw sugar

1g instant dry yeast

30g natural yeast/sourdough, 100% hydration*

20g yudane dough^

90g low-fat milk, cold 

10g whipping cream

25g cold water, to be added depending on dough condition

2g low sodium salt

10g unsalted butter, softened

Toppings

About 1 tbsp of honey

About 1~2 tbsp instant oatmeal

# superior bread flour can absorb about 5 to 10g more liquid than normal bread flour.

* 50g natural yeast can be replaced by 25g of bread flour and 25g of water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 30g yudane dough is prepared by combining 16g of bread flour with 16g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

 

Directions:

1. Knead the dough following your preferred method. 

For my method, you can refer to my recipe Yudane Milk Bread. 

2. After kneading the dough to window pane, shape the dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep in a second plastic bag before keeping the dough in the fridge overnight.

3. In the next day, remove the outer plastic bag, invert the dough, and let the dough thaw at room temperature for about 90 minutes.

4. While waiting for the dough to thaw, brush the bread pan with homemade non-stick spread, or butter.

5. Turn the dough onto a floured worktop, deflate, and divide into 3 portions.

Shape into 3 balls, cover with a plastic sheet or towel, and rest for 15 minutes

6. Roll flat a dough, fold in the two wings to the middle line.

Rolling up the dough like a Swiss roll.

7. Place the rolled dough into the prepared bread pans. Spray some water over, and let them proof in a cold oven for about 40 minutes, or till double in volume.

40 minutes later 👇

8. Start to preheat oven to 190℃ for about 10 minutes.  

While waiting, spread a coat of honey over the top. 

Sprinkle a compact layer of instant oatmeal over the top.

9.   After closing the oven door, reduce the temperature to 180℃, and bake for about 12 minutes, reduce to 170℃ for 8 minutes, turn off the oven and let the breads bake for another 2~3 minutes, or till the top is golden brown.

10. Remove the hot breads from the pans immediately after leaving the oven.

Let the breads cool down before cutting.

Cut and enjoy 😋