Maple Oat Porridge Seeded Sandwich Loaf

Steps

1. Make the porridge first: put 80 g of the oats in a bowl, pour 180 g of the water (boiling) over them, stir and let stand about 30 minutes until thick and just warm, under 110°F (43°C). Set the remaining oats aside for the top.
2. In a large bowl, stir together the flour, yeast-instant, salt, pumpkin seeds, sesame seeds and flaxseed.
3. Add the oat porridge, the milk, the maple syrup, the remaining water (lukewarm) and 30 g of the butter (three quarters). Mix into a shaggy dough.
4. Knead 10 minutes by hand (or 6 minutes with a dough hook) until smooth, tacky and elastic; the dough is about 75% hydration counting the porridge water and milk, with 2% salt.
5. Lightly grease a bowl with half of the canola oil, add the dough, cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
6. Grease a 9x5-inch loaf pan with the remaining canola oil. Press the dough into a rectangle, roll it up tightly from the short side, pinch the seam and set it seam-down in the pan.
7. Brush the top with water from your fingertips and sprinkle with the reserved oats, pressing lightly. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns about 1 inch above the rim and springs back slowly when poked.
8. While the loaf proofs, preheat the oven to 375°F (190°C).
9. Bake 35 to 40 minutes, tenting with foil after 20 minutes if the top browns fast, until deep golden and the center reads 190°F (88°C).
10. Melt the remaining butter (one quarter) and brush it over the hot crust to keep it soft.
11. Cool 10 minutes in the pan, then turn out and cool on a rack at least 1 hour before slicing into 12 slices.