Beer and Oat Bread
"A Canadian Living Recipe, so it's tested till it's perfect . From the Kingston Brewing Company, Kingston, Ontario. 2 rising times not included."
photo by Caroline Cooks
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
2 loaves
ingredients
- 4 cups large-flake rolled oats (not instant)
- 5 cups flour (approximately)
- 1 1⁄2 cups warm water
- 2 tablespoons active dry yeast
- 1 (12 ounce) bottle pale ale or (12 ounce) bottle brown ale
- 1⁄2 cup skim milk powder
- 1⁄2 cup packed brown sugar
- 1 tablespoon salt
directions
- Set aside ¼ cup of the oats for the topping; in food processor, grind 2 cups of the remaining oats until fine; set aside.
- Sprinkle remaining oats evenly over rimmed baking sheet; toast in 350F oven for 20 minutes, stirring once; let cool slightly.
- Meanwhile, in small bowl, whisk together 1 cup of the flour, the warm water and the yeast; let stand until frothy, about 15 minutes.
- In large bowl, whisk together the ale, skim milk powder, sugar and salt; whisk in yeast mixture; stir in 3 cups of the remaining flour and the ground and toasted oats; stir in enough of the remaining flour to make a slightly sticky dough; turn out onto lightly floured surface; knead until smooth and elastic, about 5 minutes, adding more of the remaining flour as necessary to prevent sticking; place in greased bowl, turning to grease all over; cover with plastic wrap; let rise in warm, draft-free place until doubled in bulk, 1 to 1 ½ hours.
- Punch dough down; cut in half; pat each half into 11- x 8-inch (28 x 20 cm) rectangle; starting at narrow end, roll up into cylinder; pinch along bottom to smooth and seal; fit into 2 greased 8- x 4-inch (1,5L) loaf pans; cover and let rise until doubled in bulk, about 1 hour.
- Brush loaves lightly with water; sprinkle with reserved oats.
- Bake in centre of preheated 375F (190C) oven until golden and loaves sound hollow when tapped on bottom, about 40 minutes.
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Reviews
-
DELICIOUS! Made in my bread machine. Love the density; will make a wonderful toasted BLT! Will make this again and add some herb, cheese, or bacon bits. Thank you for posting this easy and tasty recipe. -
This is good! I scaled the recipe down by about half. I got one 8x4-inch loaf and a small loaf that I bake in a mini loaf pan. Nice fluffy bread! thanks Evelyn!...Kitten:)
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
