This is a great breakfast sandwich loaf. It goes well with any topping.
The dough contains oats which give it a soft texture. The oats on the surface have a lovely, toasted flavour. So, it is full of oaty goodness. Call it kind of healthy, but most importantly it is delicious.
It is important to soak the oats properly. Soaked oats will be a lot easier to work into the dough. If you are kneading the dough by hand, then use the oats straight from the fridge as the dough will warm up during kneading. I would always suggest using cold liquid when making any dough by hand. If the final dough temperature is too low after kneading, then you can just knead it for longer to get to the right temperature. Now, this may not work when kneading dough with a mixer. The reason for that is that over kneading dough by hand is impossible, but over kneading dough with a mixer is very easy. So, if you are making this in a mixer, then perhaps let the oats and milk come up to close to room temperature, if you live in a temperate climate.
Watch the video down below for detailed instructions.
For the dough –
250g (8.8oz) strong white bread flour
80g (2.8oz) rolled oats
30g (1oz) oil
5g (0.17oz) salt
30g (1oz) brown sugar
4g (0.14oz) dry yeast or 3x the amount of fresh yeast
190g (6.7oz) milk*
*To learn more about dough temperature control click here.
For the topping –
1 egg white mixed with
1 teaspoon of milk for brushing
Extra oats for sprinkling on top
- Mix the oats & the milk and leave in the fridge for at least 12 hours.
- In a bowl combine the oat & milk mix with the oil, salt, yeast, and sugar. Mix well.
- Add the flour and mix until no dry flour left.
- Knead the dough for 5 minutes. Desired dough temperature 25 – 26C (77-79F). If your dough is warmer it will ferment more quickly. If it is cooler, then it will take longer. Adjust proofing times accordingly.
- Cover & ferment for 1 hour.
- Ferment for 1 more hour.
- Shape into a loaf. Roll around in the remaining oats. Place the loaf in a tin. Brush the surface & sprinkle generously with oats.
- Cover and ferment for 1.5 – 2 hours or until doubled. During the final hour of fermentation preheat your oven to 160C (320F) fan on.
- Bake for 35 – 40 minutes or until the core temperature reads above 94C (200F).
- Let it set in the tin for 5 minutes before removing.
Watch the video here