Baked this wonderfully soft and fluffy bread for breakfast and lunch. You'll want to soak the oats in the milk while the starter dough is being proved to make it really soft and moist.
150 g Bread flour
100 ml water
1 tsp instant yeast
50g Bread Flour
50g Cake Flour (I used all purpose)
50g instant oats + 50ml milk + 50ml water
1/4 tsp salt
30g brown sugar
Mixed all ingredients of sponge dough to form dough and leave to proof for 2.5 hours.
Once you have put the sponge dough to proof, you can start soaking the oats with milk and water. Leave it to absorb all the moisture.
Once sponge dough is ready, add in the rest of the ingredients from main dough except butter. When the mixture is well mixed, add in the butter and knead till a soft dough is formed. You can use the machine to do this part for you.
Shape the dough into a round piece and let it rest for 15 minutes.
Punch out the air and shape into a rectangular shape and roll it up swiss-roll style. Let it rest for 10 minutes.
Punch out the air again and roll up swiss-roll style and put into a greased loaf pan. Proof for 45 minutes or until 80% full. Once proved, brush the top gently with water and sprinkle some oats on top before baking at 200 degree C for 25-30 minutes.
Remove bread immediately from pan to avoid it getting soggy. Cool on rack before cutting.