Hokkaido Milk Bread

Ingredients:

(A)
450g bread flour
100g wholemeal plain flour
20g rye flour
50g caster sugar
3 tsp active dry yeast
2 tbsp black chia seeds
2 tbsp sunflower seeds
5 tbsp quinoa flakes
2 tbsp pepitas

(B)
1 egg

150g fresh cream
150g milk
2 tsp salt

60g Rice Bran oil

• In a mixer fitted with a dough hook, combine all ingredients (A) together.  
• Gradually add in egg, cream and milk to form into a slightly sticky soft dough.  Add in salt and continue to knead until smooth and elastic.
• Add in oil gradually and continue to knead until fully incorporated.  
  [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test - see picture below].
• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with  clingfilm.  Then place it in a warm, moist and draught-free place to allow the dough to rise until at least double or nearly triple its original size.
  [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is under-proved and needs more time to proof further.]
• Once the dough has doubled in size, press down gently on the dough to deflate it.
• Turn the dough out onto a lightly oiled work surface.  Divide equally into portions of 100g each.   Roll them into balls and let them rest for 15 minutes.
• Working with one piece at a time, flatten the dough into a rectangle.  Roll the dough into a tight cylinder, tucking the dough under itself as you go.  Pinch the seam at the end to close. 
• Place the loaf, seam side down, into the greased mini loaf pans.  Loosely cover with lightly oiled clingfilm and let them rise until just about doubled in size.
• Preheat oven to 175 degrees C.
• Bake for about 25  minutes or until golden brown.
• Remove the pan to a wire rack and brush the top with butter.  Let the bread cool for 5 minutes before turning out the loaves onto the rack.