Oatmeal Purple Rice Soft European Bread

Mix purple rice with water and sugar, and cook in rice cooker under rice cooking mode until done. Weigh oats, soak in water from the recipe for 3-5 minutes, then add all ingredients except butter to make the dough. Mix in a stand mixer (EAT-M7 model or Hauswirt 900) on low speed until no dry flour remains, then knead on speed 5-6 until a slightly smooth dough forms. Add softened butter. PS: Reserve some water for adjustments as needed.

Knead in the butter gradually on speed 3. Continue kneading on speed 5-6 until a semi-transparent thin film can be stretched from the dough.

Take the dough out and shape it. Keep the dough temperature below 26°C. Place it in a container, cover, and let rise in a 25-28°C environment for the initial fermentation.

Let rise to 2.5 times its original size.

Take out the risen dough.

Gently deflate and divide into 6 equal portions.

Shape into rounds, cover with plastic wrap, and let relax for 15-20 minutes.

Take a relaxed dough portion, roll it out, and press out any air bubbles along the edges.

Flip it over, spread purple rice filling, leaving a clean edge at the end.

Roll up from the top down.

Place on a baking tray.

Let rise in an environment of about 31°C and 80% humidity until doubled in size. Lightly press the surface with your finger; it should spring back slowly.

Dust the surface with bread flour, and cut across the top alternately using scissors.

As shown in the photo.

Bake in a preheated EAT-TF600 convection oven at 160-165°C for about 19 minutes.

Remove from the oven, tap the pan to release, and allow to cool.