Bread and Better

Bread and Better

Wednesday, 18 May 2016

Oat and Ale Bread

I made this loaf in celebration of real bread week. Real bread is bread that has been handmade without using any chemicals and additives that make it rise faster, look better and last longer. Often naturally leavened, these loaves are better for you because you know exactly what you are eating, and exactly what you are putting into your body. This bake is really tasty served with some nice strong cheese .



Makes one medium loaf.

For the loaf:
400g strong white flour
150g oats, plus more for sprinkling (I just used porridge oats)
7g dried yeast
1 teaspoon salt
400ml ale/beer
1 tablespoon rapeseed oil

Place the flour into a large bowl and rub in the yeast.
Add the oats, oil, salt and ale and mix to form a dough (adding more ale/water if it feels a little dry).
Tip the dough into a lightly floured surface and knead for around 5 minutes, or until it feels a little more elastic.
Place the dough back in the bowl and cover with a tea-towel.
Leave the dough to prove for at least an hour and a half (or even better, overnight in the fridge) until it has doubled in size.
When the dough has risen, shape it into a ball and place onto a lined baking tray.
Cover and leave to rise again, for at least half an hour, or until it has noticeably puffed up.
Pre-heat the oven to 200 degrees c.
When the loaf has risen, sprinkle the top with a handful of oats.
Bake for around 25 minutes, or until the loaf is a deep golden brown and the base sounds hollow when tapped.
Leave to cool on a wire rack before serving.


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