Danish oat loaf

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 100g uncooked rolled oats

250ml milk , heated to boiling

2 tablespoons unsalted butter,softened

50g cup dark brown sugar

1 teaspoon salt

2 1/4 teaspoons active dry yeast

300ml room temperature water

600g of bread flour

For topping:

1 egg

2 tablespoons milk

Rolled oats for sprinkling In a small bowl, stir the oats into the heated milk. Mix in the butter, brown sugar, and salt. Set a side and let it cool down.

In a large bowl, sprinkle yeast over the warm water. Let sit for a minute before stirring to mix. Let rest until frothy, 5-10 minutes. add the the frothy yeast to the oats mixture. Stir in 100g flour until well combined. Slowly incorporate remaining flour until a smooth dough forms. Cover and let rest 15 minutes.

Lightly flour work surface. Knead dough until smooth and elastic, about 10 minutes. Grease large bowl and add dough, turning to coat. Cover and let rise until doubled, about 1 hour.

Grease two 9 inch round pans. Divide the dough into 2 equal pieces. On lightly floured surface, shape each piece into a round loaf, tucking and sealing the edges under to create a smooth top surface. Place each loaf in prepared pan. Cover and let rise until doubled, about 30 minutes.

While rising, preheat oven to 200c/5 degrees. In a small bowl, beat egg with the milk. Brush the milk mixture over the risen loaves. Sprinkle with oats. Bake in preheated oven until golden on top and hollow sounding when tapped. Let rest in pan about 5 minutes before removing to wire rack to cool.