Ingredients for Beer And Oat Bread
- Rolled Oats
- 4 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup warm water (105-115°F)
- Active Dry Yeast
- 1 cup ale (preferably a Canadian craft beer)
- 1/4 cup skim milk powder
- Brown Sugar
- 1 teaspoon salt
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How to Make Beer And Oat Bread
- Preheat oven to 350°F (175°C).
- Set aside 1 cup of rolled oats for the topping.
- In a food processor, grind 2 cups of the remaining oats into a fine powder.
- Spread the remaining 1 cup of rolled oats evenly on a rimmed baking sheet.
- Toast in the preheated oven for 20 minutes, stirring halfway through. Let cool slightly.
- Meanwhile, in a small bowl, whisk together the warm water, yeast, and 1 cup of the flour. Let stand until frothy (about 10-15 minutes).
- In a large bowl, whisk together the ale, skim milk powder, sugar, and salt.
- Add the frothy yeast mixture to the wet ingredients and whisk to combine.
- Stir in 3 cups of the flour and the ground and toasted oats.
- Gradually add the remaining flour, 1/2 cup at a time, mixing until a slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, adding more flour as needed to prevent sticking.
- Place the dough in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it in half.
- Shape each half into an 11 x 8-inch rectangle.
- Roll up each rectangle tightly, starting from the narrow end, to form a cylinder. Pinch the seam to seal.
- Place each loaf in a greased 8 x 4-inch loaf pan.
- Cover and let rise for another hour, or until doubled in size.
- Preheat oven to 375°F (190°C).
- Brush the loaves lightly with water and sprinkle with the reserved 1 cup of oats.
- Bake in the preheated oven for 40-45 minutes, or until golden brown and the loaves sound hollow when tapped on the bottom.
Nutrition Information (Approximate per serving)
Sodium
151 g
Sugar
259g
Fat
12g
Carbs
140g
