Garlic Butter Oat Porridge Seeded Loaf

Steps

1. Make the porridge: put 70 g of the oats in a large bowl, pour the boiling water over them, stir and let stand about 30 minutes until lukewarm and thick.
2. Meanwhile, melt 20 g of the butter in a small pan over low heat, add the garlic and cook 2–3 minutes until fragrant and pale gold, not brown; let cool.
3. Stir the honey, 160 g of the lukewarm milk and the garlic butter into the oat porridge.
4. Add the flour, instant yeast, salt, pumpkin seeds, sesame seeds and flaxseed; mix into a shaggy dough. This is about 73% hydration counting the porridge water and milk (the oats soak up much of it) and 2% salt.
5. Knead 10–12 minutes by hand or 7–8 minutes in a stand mixer until smooth, soft and slightly tacky.
6. Cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
7. Grease a 9x5-inch loaf pan. Press the dough into a rectangle, roll it up tightly from the short side, pinch the seam and set it seam-side down in the pan.
8. Brush the top with the remaining 10 g of milk and sprinkle with the remaining 10 g of oats, pressing them on lightly.
9. Cover and proof at about 75°F (24°C) for 45–60 minutes, until the dough crowns about 1 inch above the rim and springs back slowly when poked. Preheat the oven to 375°F (190°C) during the last 20 minutes.
10. Bake 35–40 minutes, tenting with foil after 20 minutes if the top browns fast, until golden and 190°F (88°C) in the center.
11. Brush the hot crust with the remaining 10 g of butter, melted, to keep it soft. Cool 10 minutes in the pan, then turn out and cool on a rack at least 1½ hours before cutting into 12 slices.