Honey and oat soft bread

Name: Honey and oat soft bread
Total time: 10800 s
Cuisine: American
Ingredients: 3 cups all-purpose flour; 100 ml water; 140 ml oat milk; 60 gr honey; 30 gr unsalted butter (83-84% butter fat); 1 tbsp brown organic sugar; 2 1/2 tsp dried yeast (I used SAF Gold Label); 1 1/2 tsp sea salt; 2 eggs, beaten; Extra flour; 1 egg; Oats for springkling

Nhat Vo @nhatvo

Honey and oat soft bread

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Ingredients

3 hours

3 cupsall-purpose flour
100 mlwater
140 mloat milk
60 grhoney
30 grunsalted butter (83-84% butter fat)
1 tbspbrown organic sugar
2 1/2 tspdried yeast (I used SAF Gold Label)
1 1/2 tspsea salt
2eggs, beaten
For dusting:
Extra flour
For eggwash and garnishing
1egg
Oats for springkling

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Steps

3 hours

1

Make sure the water and oat milk are warmed to 40C.
Add sugar, yeast, honey, butter and mix them together.
The butter will not entirely melted into the mixture but that is okay.
Leave the mixture to start fermenting for about 5minutes.
2

Add the flour and salt into a big bowl and use a whisker to mix them well.
Add the ferment mixture and beaten eggs into the flour.
Mix them using a baker spoon or spatula until it forms a chunk.
Note:
The mixture will be wet and sticky, but it is how it supposes to be.
3

Dusting the table with flour and pour out the dough. Use a spatula for easier work.
Start kneading the dough for about 10minutes.
The result should be a round, soft and a bit sticky dough with no flour bubble.
4

Lightly brush a big bowl with vegetable oil. Put the dough ball in and cover the bowl carefully with kitchen wrap.
Note: the bowl MUST BE bigger than double the size of the dough.
Leave the bowl in a warm, humid place (around 40C is best).
Let it proof for 1 hour and 30 munites. You should SET AN ALARM.
5

Grease a 900gr loaf tin with butter.
6

After 1hr30min, the dough should be double in size.
Pour out the dough. DO NOT USE FLOUR TO DUST THE TABLE.
Press the dough to release the gas, and knead it very gently and quickly for 30.seconds.
Shape it into a long ball, and put it in the loaf tin.
Cover the tin with a clean piece of cloth and leave it in a warm place. Let it rise for 30 minutes. SET AN ALARM for 20 minutes.
7

When the alarm goes off, heat the oven to 180C for 10 minutes.
Start brushing the top of the dough with beaten egg, and springkle oats over it for decoration and crust.
Note:
Carefully not to use to much pressure and the dough will burst.
8

Bake the dough for 30 minutes. At 15 minute, you should turn the tin around for even baking. The result should look like this.
9

After 30 minutes, take the bread out of the tin and put back into the oven for 4 minutes more. This will give the lower part some more color and flavor.
10

Take the bread out, and let it rest 20minutes before serving.
Best with any kind of spead.