Tuesday 23 May 2023

Honey Oat Crust Pandan Spelt Bread

I have been baking this pandan flavour spelt milk bread recipe for two weeks, and haven't grow tired of it. The softness and moisture level of the breads could amazingly last for 3 days. I could not find out after 3 days, as we have finished the bread by the third day ๐Ÿ˜œ๐Ÿ˜…

Love everything of this bread, from the sweet honey oat crust, to the light pandan flavour soft crumb. Soooooo yummy ๐Ÿ˜‹

To save the trouble of blending a large quantity of pandan leaves in a food processor, I just chopped 1 to 2 young pandan leaves and add them to the milk. Saves time, saves energy, and waste no ingredient ๐ŸŒฟ๐ŸŒฟ

Video of the bread ๐Ÿ“น

The bread tasted nice with a spread of kaya and butter ๐Ÿ˜‹

You can also bake the bread without the addition of green food dye. However, it seemed that the green bread seems to have a more appealing appearance๐Ÿ˜Š

๐Ÿ”…Yield: 1 small loaf in a pan
๐Ÿ”…Pan size: 21.5Lx11.5Wx5.5H cm
๐Ÿ”…Raw dough weight: 414g
๐Ÿ”…1st proofing: overnight in fridge.
Thaw for 90 minutes before shaping.
๐Ÿ”…2nd proofing: 40 minutes.
๐Ÿ”…Baking temperature: Preheat oven to 190℃ for about 10 minutes.  After closing the oven door, continue to bake at 190℃ for 12 minutes, reduce to 160℃ for 6 minutes, turn off the oven and let the breads bake for another 2~3 minutes, or till the top is golden brown.

155g superior bread flour #
25g spelt/superfine wholegrain flour
25g raw sugar
1g instant dry yeast

40g natural yeast/sourdough, 100% hydration*
20g yudane dough^
90g low-fat milk, cold 
10g whipping cream, cold
4g young pandan leaves, chopped finely
1 drop green food dye, optional

30g cold water, to be added depending on dough condition

2g low sodium salt

10g rice bran oil/unsalted butter, softened

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.

* 40g natural yeast can be replaced by 20g of bread flour and 20g 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.

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.

Roll 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 ๐Ÿ‘‡

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, continue bake at 190℃ for about 12 minutes, reduce to 160℃ for 6 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 ๐Ÿ˜‹

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