Low Cholesterol Oatmeal bread

Many of my friends asked me why the bread that I baked was soft when compared to theirs which was hard and dense like a stone. I told them the main reason was the recipes that I used was adapted from Asian or Malaysian recipes instead of using western recipes. Asian prefer soft bread whereas westerner prefer hard and dense bread because they eat bread just like we eat rice. Their bread must be hard and dense to be taken with soups to ensure a full meal.

Another friend asked me if I have a recipe for soft oatmeal bread to lower cholesterol. Oats are not an Asian diet and not nice to eat alone. I search the internet and found no recipe and so I decided to create one and try it out using the gelatinized method. The bread turned out to be quite soft even on the 2nd day.

Gelatinized Oatmeal
1/2 cup of quick cook oats
75ml of boiling water
1. Place quick cook oats in a mixing bowl
2. Add hot boiling water and mix with wooden spoon to form a rough paste.
3. cover bowl with cling film and leave to cool in the fridge for at least 1 hour or up to 48hrs*

*I keep it overnight in the fridge cos I find the dough rise better later (proofing) than with 1 hour of cooling.
1 hour gelatinized dough takes a least 1 1/2 - 2 hours to double in size.
Overnight gelatinized dough only takes about 1 hour to double in size.

Main Bread dough
225 gm bread flour
50gm all purpose flour
1tsp yeast
2 tbsp sugar
1/2tsp salt
120ml full cream milk
1 egg

1. Mix all ingredients together and Tear the gelatinized dough into pieces and add to the bowl and knead till smooth and elastic. Keep aside to prove for 1hr or until double in size.
2. Place the bread dough onto a slightly floured surface.
3. Gently knead a few times and then roll and fold like a jolly "B" shape.
4. Place the dough into bread tin, leave to prove for another 2 hours.
5. Bake at pre-heated oven at 180c for 35-40mins.

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