Oatmeal Milk Bread
1.
Mix the oats with 230 grams of milk evenly, set aside and set aside
2.
Put the remaining fresh milk, crushed fresh yeast bread flour, and natural yeast into the kitchen machine and stir roughly
3.
Add honey, butter and salt into the kitchen machine
4.
Pour the oat milk mixed in step 1 and stir at low speed for about 3 minutes
5.
Then turn to high speed and mix for about 5 minutes until the dough is very uniform and elastic; put it in a container, cover with plastic wrap, and leave to ferment for about 1 hour
6.
After the dough is fermented, take it out and place it on a workbench sprinkled with hand powder, and fold it twice and three times
7.
If necessary, you can put the dough in a large enough toast box, ferment the top cover, and bake it into a tightly organized toast shape, or divide the dough into two, roll each one up, and put it into two toast boxes separately Inside, there is no fermentation on the lid, so the resulting tissue is looser. Toast boxes are either absolutely non-sticky or lined with baking paper. If it is not covered, sprinkle a thin layer of flour on the surface, then put it in a plastic bag, and ferment for about 1 hour for the second time.
8.
The dough volume increased significantly after 1 hour. According to your preference, you can brush the surface with butter or water, and then sprinkle a layer of pure oats. Put it in the preheated oven. It takes about 40-50 minutes for a whole roast at 220°C with a lid, and about 15 minutes at 220°C if it is divided into two packages without a lid, then turn to 180°C and roast for about 25 minutes.
