Wholemeal Bread (with Overnight Sponge Dough)

 

  
Recipe adapted from  Alex Goh's Magic Bread

Ingredients:

(A) Gelatinised Dough:
80g wholemeal bread flour
75g boiling water

(B) Sponge Dough:
100g wholemeal bread flour
75g water
1/4 tsp instant yeast

(C) Main Dough:
350g white bread flour
30g oats
20g honey
20g condensed milk
2 tsp salt
35g egg white
165g cold milk
1 1/4 tsp instant yeast

30g canola oil
beaten egg whites & extra oats - to topping

• (A)  Add the boiling water into flour, mix until well-blended to form a dough.  Cover and set aside to cool.  Keep it in the fridge for at least 12 hours.
• (B)  Mix water and yeast  until well blended.  Add in flour and mix to form a dough.  Let it proof for 30 mins.  Cover with cling wrap and refrigerate overnight.
• In a mixer fitted with a dough hook, combine all ingredients in (C) together.  Then add in (A) and (B), knead until well combined.  Gradually add in oil and continue to knead until dough is smooth and elastic. 
• Place dough in a lightly greased bowl, cover with clingwrap.  Place it in a warm place to allow the dough to rise until at least doubled in volume.
• Once the dough has doubled in size, punch it down and divide into two equal portions.  Shape into balls.  Cover and rest for 20 minutes.
• Flatten the dough into rectangular shape and roll them like swiss rolls. 
• Place the two rolls  into a greased loaf pan; cover and let it proof again until almost doubled or 90%.
• Brush the dough with beaten egg whites and sprinkle some oats over it.
• Bake in a preheated oven (175 deg C) for about 40 minutes or until brown.
• Remove the bread from the pan immediately.