Oat bread with cranberries/raisins

Ingredients:-
Sponge Dough:
150 g Bread flour
100 ml water
1 tsp instant yeast

Main Dough:
50g Bread Flour
50g Plain Flour
50g instant oats + 50ml milk + 50ml water
1/4 tsp salt
30g brown sugar
1 Tablespoon Chia Seeds
50g Dried cranberries
50g Golden raisins
20g butter

Method:-

Mixed all ingredients of sponge dough to form dough and leave to proof for 2.5 hours.

At the same time, soak the oats and chia seeds 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 cranberries and raisins (if using). When the mixture is well mixed, add in the butter and knead till a soft dough is formed. Add in the dried fruits and continue to knead until smooth and pliable.

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 20 x 10 x 10cm loaf pan. Proof for 45 minutes or until it rises about an inch above the rim of the loaf pan. Once proved, brush the top gently with egg white and sprinkle some oats on top before baking at 200 degree C for 25-30 minutes. (Use your fingers to lightly press the oats on to the dough so that they stick even after baking.
Remove bread immediately from pan to avoid it getting soggy. Cool on rack before cutting.

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4 Comments »

  1. Yen said

    Hi sis, is it normal if the dough is so sticky? Thank you

    Liked by 1 person

    • jeannietay said

      It should not be. Add bit of flour and knead longer.

      Liked by 2 people

  2. Rebecca Fang Tio said

    Hi Jean.. what is the different betwwen bread flour and plain flour? Thank you

    Liked by 1 person

    • jeannietay said

      Bread flour has more protein thus more gluten which your bread needs.

      Liked by 1 person

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