I love this loaf from crust to crumb 💗 Honey oat soft crust was sweet - always my first bite of the bread. The slightly savory soft crumb paired well with a few small cold pats of butter sandwiched between two thick slices. The bread was purposedly baked in small size, so it could be cut into thick slices without being too filling to the stomach 🍞🥪😋
Yield: 2 small loaves
Pan size: 17.5x10x9 cm, 1L cake pan
Raw dough weight: 576g
Baking temperature: Preheat oven to 190℃ for about 10 minutes. After closing the oven door, reduce the temperature to 180℃, and bake for about 15 minutes, reduce to 170℃ for 10 minutes, turn off the oven and let the breads bake for another 5 minutes, or till the tops are golden brown.
220g bread flour
25g spelt flour/superfine wholegrain flour
30g raw sugar
1g instant dry yeast
50g natural yeast/sourdough, 100% hydration*
30g yudane dough^
30g multigrain soy pulp/oat paste, optional %
110g lactose-free milk, cold
20g beaten egg
20g whipping cream
30g cold water, to be added depending on dough condition
4g low sodium salt
20g unsalted butter, softened
* 50g natural yeast can be replaced by 25g each of bread flour and 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.
% 30g multigrain soya pulp was the residue of organic soya beans, red kidney beans, split green peas, black beans, pumpkin seeds, almonds, walnuts, and mung beans, after extracting the milk.
% 30g oat paste can be prepared by adding 24g of hot water to 8g instant oats, and combine into a paste. Cool down before use.
10g honey, warm in rice cooker for a while for easy application
16g instant oats
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 70 to 80 minutes.
7. Remove the plastic bag and turn out the dough onto a floured work top. Deflate the dough, divide it into 2 portions, and shape them into 2 balls.
Let the dough rest for about 15 minutes.
8. Roll out the dough to a thickness of about 5 to 8mm.
Roll up the dough, into a Swiss roll shape.
The width of the dough should correspond to the length of the pan.
9. Lower the shaped dough into the pans coated with butter or homemade non-stick baking spread.
Cover the pans with a tea cloth, and let them prove for about 60 minutes. Or till the dough reaches about mid height of the pan.
11. Start to preheat oven to 190℃ for about 10 minutes.
While waiting, apply a thin coat of warm honey over the top of the dough.
Sprinkle some instant dry oats over the top.
2. After preheating the oven to 190℃, place the pans at middle rack. Turn down the temperature to 180℃ after closing the oven door, and bake for 15 minutes, reduce to 170℃ for10 minutes, turn off oven and continue to bake for 5 minutes.
13. Remove the bread from the hot pan immediately after leaving the oven.