King Arthur Honey Oat Pain de Mie
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Honey Oat Pain de Mie 蜂蜜燕麦庞多米

A loaf of rustic honey oat pain de mie, made using plain flour, which is great if you run out of bread flour. A soft and mildly sweet bread good for sandwich.
Course Bread, Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Proofing Time 2 hours
Total Time 45 minutes
Servings 1 x 9" Loaf

Ingredients

  • 220 g superfine wholegrain flour
  • 140 g plain flour
  • 2 1/4 tsp instant yeast
  • 1 cup old-fashioned rolled oats (not quick oats)
  • 1 1/2 tsp salt
  • 57 g melted butter
  • 64 g honey
  • 227 g water

Instructions

  • Place all ingredients into bread pan and place into bread machine; yeast into yeast compartment. I am using Panasonic SD-P104. If you do not have separate yeast compartment, make sure you "dig" 2 holes at opposite ends in the bread pan, place in the salt and yeast.
  • (*If you are kneading by hand, simply combine all ingredients and mix well. Cover the bowl, let the dough rest for 20 mins so that the oats can better absorb the liquid. Knead by hand or mixer to a soft elastic dough. Then place the dough in a lightly greased bowl, let rise for about 1-1.5 hours)
  • Select Mode 9, Bread Dough. The machine will knead the dough and let rise for about 45 mins. I let the dough continue to rise for further 20 mins, until double in size.
  • Gently deflate the dough, and shape into a log. Place the dough into a lightly greased or lined bread pan (I've used 2 loaf pans for shorter loaves instead). Press the top of the loaf gently to slightly flatten it.
  • Cover the pan with lid, or cling wrap. Let the dough rise and proof for about 1 - 1.5 hours.
  • Preheat oven 170C. Bake the proofed dough for about 30 mins. (I've baked at 2nd lowest rack for 30 mins, then shift upwards to middle rack for browning, 5 mins)
  • Cool bread completely on cooling rack before cutting or storing in air tight container.

Notes

Recipe adapted from King Arthur Flour. Makes 1 x 9" loaf bread.