Oatmeal Milk Bread
A hearty but fluffy and tender loaf with lots of texture from oats and an unexpected ingredient.
Oatmeal Milk Bread
Makes 1 loaf
This loaf took me one year and at least eight tries to get right!!! The secrets are in the method and the use of doenjang for flavor.
In place of the more traditional tangzhong method for milk bread, I use a yudane which is a Japanese method of pregelatinizing starch to allow the bread to hold more moisture. Compared to a tangzhong, the yudane is not cooked on the stove and is much stiffer, nearly a dough itself when compared to the paste that is yielded from a tangzhong. Finding this method, was the secret to achiving the perfect loaf.
Using the rich milky flavor of heavy cream as a counter to the salinity of doenjang makes this bread incredibly rich but also flavorful with natural sweetness from the oats. Though the doenjang is very savory, the bread itself is a perfect all rounder loaf good for sandwiches or on its own. The final product is hearty but fluffy and tender with lots of texture from the oats.
“Recipe Tips:
*1. I like a stronger flavor of doenjang so I use between 30g and 40g but start with 20g if it is your first time. Additionally, if you do not have doenjang use miso or if you don’t have either, increase the kosher salt to 7g (1.75 t)
**2. The oats can be ground if you want them to incorporate more fully into the crumb of the bread. For a bread with more pronounced chewy oat texture, do not grind the oats. ”
Ingredients
Yudane
137ml (0.50 c + 3 T) boiling water
98g (0.75 c) bread flour
Dough
50ml (2.5 T) heavy cream
*20-40g (2 - 4 t) doenjang
195g (1.5 c) bread flour
**98g (0.75 c) old fashioned rolled oats
65g (0.50 c) whole wheat flour
45g (3 T) dark brown sugar
8g (2 t) instant yeast
5g (1.25 t) kosher salt
125ml (0.50 c + 2 T) milk
1 large egg
35g (2.5 T) butter, softened – knead in after first knead
Finishing
Water
2 t old fashioned rolled oats
Method
1. In a small mixing bowl, combine the yudane ingredients mixing well until there is no dry flour.
Cool completely covered.
You want to cover the cooling yudane so that additional moisture is not lost while cooling.
Continue on to Step 2 while the yudane cools
2. In a small bowl, combine the heavy cream and doenjang, mixing until the doenjang has dissolved into the cream
Set aside until the yudane has cooled.
3. In a large bowl combine the flours, oats and sugar mixing well.
Make a well in the middle of the dry ingredients.
Into the well add the milk and salt and stir until dissolved. Add the egg and yeast and mix until well combined.
Add the cooled yudane and heavy cream and mix until smooth.
Mix everything together to make a shaggy dough and turn out onto a clean work surface.
Knead the dough for 6 minutes.
The dough will be sticky but keep going it will come together, scrape your hands and the work surface as necessary with the bench scraper. Do not add more flour, if necessary, use the slap and fold method to knead and help mitigate sticking.
Stand mixer: once the dry flour has been incorporated and a homogenous dough has formed, mix on medium speed for 4 minutes.
After 6 minutes, smooth the butter over the surface of the dough and cover with remaining dough to enclose.
Squeeze the butter into the dough repeatedly until fully incorporated.
The dough will look like it has separated but keep with it, it will come together.
Once fully incorporated and homogeneous, continue to knead for 6 minutes longer.
Stand mixer: add the butter to the mixer. Once fully incorporated, knead on medium speed for 5 minutes.
The dough will continue to be sticky if kneading by hand but do not add more flour. You can switch to the slap and fold kneading method if the dough is too sticky.
Place back into the mixing bowl and cover well.
Allow to ferment for 45 minutes.
4. After 45 minutes perform a fold by turning the dough onto a clean work surface.
Flatten into a circle to degas.
Take a corner of the dough, stretch it gently and fold it over the middle of the dough.
Rotate the dough and repeat continually folding the edges over the middle until you have reached the point where you started.
Place the dough seam side down and smooth side up and tighten into a ball.
Cover and ferment 30 minutes longer.
Perform a second fold.
Place into the mixing bowl again and bulk ferment for 1.5 – 2 hours or until doubled in bulk.
If your home is warm, the dough may be ready in as little as 50 – 60 minutes. Keep an eye on the dough, it should double in size.
5. Line a 23 x 13cm (9 x 5 in) loaf pan with parchment paper. Set aside.
6. Deflate the risen dough and divide into 3 equal portions.
Preshape each piece of dough using the same process as the fold.
You do not need to tighten the dough too much when forming it into a ball.
Cover loosely and allow to sit for 15 minutes before shaping.
7. On an unfloured work surface, flatten each portion of dough into a 20 – 23cm (8 – 9 in) long, 13cm (5 in) wide, rectangle.
If desired, you can roll the dough into the appropriate size using a rolling pin.
The short sides of the rectangle should be facing and across from you.
Bring both of the long sides of the rectangle into the center.
Flatten again to adhere.
Starting at the short side furthest away from you, tightly roll the short side toward you. Once at the end, seal well.
Place the roll into the prepared pan.
Repeat with the other two portions of dough, spacing slightly between rolls.
Brush or mist the tops with water and sprinkle with the finishing oats.
Cover loosely.
Allow to rise for 45 – 60 minutes or until the dough has come above the lip of the pan by at least 4cm (1.5 in).
8. Preheat oven to 180 C / 350 F.
Bake for 40 – 50 minutes or until the center registers 94 C / 200 F when tested with an instant read thermometer.
If the top begins to darken too much, tent with foil.
9. Cool the bread in the pan for 5 minutes.
Depan and turn the dough on its side.
Cool completely before slicing.
10. Slice and serve.
