Brown Sugar Loaf Bread/ Water Roux Method(Oatmeal)-Bread #13

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This recipe uses instant oatmeal as water roux starter. And this is the 1st time I used it in bread making. The result is as good as custard and cheddar water roux.

Originally the recipe used white sugar and molasses as the sweetness agent. Since I don't have any molasses, I replace with honey and dark brown sugar.

Adapted and slightly modifed from 孟老师的‏ 100 types bread cookbook

Ingredients: 

~Water Roux (oatmeal paste)

20g instant oatmeal

50g water

~Bread Dough

(A)
20g dark brown sugar

120ml warm water

½ tsp salt

20g honey

Above water roux starter

(B)

250g bread flour

1 tsp yeast

(C)

15g margarine/ butter

Methods:

~ Water Roux/ Oatmeal Paste

1. Put the instant oatmeal inside a pot. Pour in water slowly and whisk to combine till lump free. Cook over low-medium heat till thick, about 2-3 minutes.

2. Remove from heat. Cover with plastic wrap once is slightly cool. This is to prevent the surface from drying. Keep in fridge at least 1 hour before used.

~ Bread Dough

1. Dissolve dark brown sugar with the warm water. Sieve to remove any impurity.

2. Put sieved brown sugar syrup, salt, honey and oatmeal paste into a bowl and stir to mix. Add (B) and knead to form dough.

3. Add in margarine and knead to form smooth and elastic dough. Cover and rest for 1 hour 15 minutes.

4. Transfer to working surface. Slightly knead to remove air bubble. Shape into ball and rest for 10 minutes.

5. Flatten the ball into rectangle and roll it up like swiss rolls. Place the dough inside a greased sandwich tin (I'm using L21cm x W10cm x H11cm sandwich mould) and rest for 1 hour.

6. Bake with cover in preheated oven 170C for 30 minutes.