甜蜜蜜... (honey)

It's Sunday! It's another day of fun bakings! I had some sponge cakes left from my Checkered Cake. So I decided to transform it into something nicer to give away. This was what I did, and gave it to my sister-in-law. My niece commented that it looked like a big cookie because it was pretty flat! ;p


I flipped through my Alex Goh's "The World of Bread", looking for some breads to bake. Then I found "Honey Oatmeal Bread". Feeling quite happy that I can finally use my multi-grains, I decided to bake this recipe. As the recipe called for rolled oats, I thought I could separate the oatflakes in the multi-grains to use.

My daughter and I spent 45mins rumbling through batches and batches of the multi-grains for oatflakes just to extract 80g. However, I realised that we only have 40g!! Goodness. I don't have the luxury to go through another 45mins to get about 40g! It was so time consuming. Finally, I made the decision to use multi-grains as it is! Hahaha... So I turned it into "Honey Multi-grain Bread" instead of "Oatmeal"! This recipe can make two loaves. Initially, I thought it's only one loaf based on the quantity. However, as I made, I realised it really can make into two loaves. Luckily I followed the instructions to put it into two loaf pans, otherwise, the bread would have burst from one loaf pan!!



Extracted from Alex Goh-The World of Bread, (modified by me).
Ingredients:
Sponge Dough
320g Bread flour
2 tsps Instant yeast
180ml Cold water
Main Dough
(A) 80g Multi-grains, 60ml Cold water
(B) 6g Salt, 25ml Honey, 25g Brown sugar
(c) 30g Butter

Method:
1. Prepare sponge dough: Mix all the ingredients to form a dough, then let it rest for 3 hours.
2. Prepare the main dough: Mix the (A) multi-grains with the cold water till well combined, then add mixture into the above sponge dough with (B) and knead to form a dough.
3. Add (C) and knead to form a smooth, elastic dough.
4. Divide dough into 4 equal portions.
5. Mould them into balls and leave to rest for 10 mins.
6. Flatten dough balls and roll them up, as if they were swiss rolls. Then twist 2 rolls together and put result into a greased loaft tin (L20cm X W10cm X H8.5cm). Makes 2 loaves.
7. Leave to proof for 45mins or till they double in size. Brush them with water then sprinkle some multi-grains on top.
8. Bake at 190 for 25mins. Remove them from the tin immediately they are baked.