Ingredients

• Bread Flour 400g
• Milk 300g, warm
• Old-fashioned rolled oats 80g
• Butter 30g, at room temperature
• Salt 9g
• Barley malt syrup 20g (or 10g sugar)
• Instant dried yeast 6g (1 1/2 teaspoons)

Procedure

1. in the bowl of a stand mixer, mix together all of the ingredients except the butter and begin mixing. As the dough starts to come together, add the butter a bit at a time.
2. Continue mixing until all the butter is absorbed and then cover the bowl with plastic wrap.
3. Let the dough rise at room temperature for about 2 hours until it’s puffy.
4. Transfer the dough to a lightly floured surface. Flatten the dough into a rectangle, then fold it onto itself as if you were folding a letter. Repeat the folding one more time and then shape the dough into a log about 9” (23cm).
5. Place the log (the seam should be on the bottom) in a lightly greased 9″ x 5″ loaf pan, cover the pan, and let the dough rise at room temperature about 1 ½ hours.
6. Preheat the oven to 190°C (380°F).
7. At the end of the proofing time, lightly brush the crust with water and sprinkle with rolled oats (optional).
8. Bake the bread for about 30-35 min, until it’s golden brown.
9. Remove the bread from the oven, let it cool for 5 min in the pan and then turn it out of the pan onto a rack to cool completely.
10. The bread can be stored at room temperature in a plastic bag for 2-3 days. Freeze for longer storage.