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Receta Beer And Oat Bread
by Global Cookbook

Beer And Oat Bread
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Ingredientes

  • 4 c. large flake rolled oats
  • 5 c. flour, (approximately)
  • 1 1/2 c. hot water
  • 2 Tbsp. active dry yeast
  • 1 x 341 ml bottle pale ale or possibly brown ale
  • 1/2 c. skim lowfat milk pwdr
  • 1/2 c. packed brown sugar
  • 1 Tbsp. salt

Direcciones

  1. Reserve 1/4 c. (50 mL) of the oats for topping. In food processor, grind 2 c. (500 mL) of the remaining oats till fine. Set aside.
  2. Sprinkle remaining oats proportionately over rimmed baking sheet; toast in 350 F (180 C) oven for 20 min, stirring once. Let cold slightly.
  3. Meanwhile, in small bowl, whisk together 1 c. (250 mL) of the flour, the hot water and yeast; let stand till frothy, about 15 min.
  4. In large bowl, whisk together ale, skim lowfat milk pwdr, sugar and salt. Whisk in yeast mix. Stir in 3 c. (750 mL) of the flour and grnd and toasted oats. Stir in sufficient of the remaining flour to make slightly sticky dough. Turn out onto lightly floured surface; knead till smooth and elastic, about 5 min, adding any remaining flour if dough is sticking, Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in hot draft-free place till doubled in bulk, 1 to 1 1/2 hrs.
  5. Punch down dough; cut in half. Pat each half into 11 x-8-inch (28 cm x 20 cm) rectangle. Starting at narrow end, roll up into cylinder; healthy pinch along bottom to smooth and seal. Fit into 2 greased 8 x-4-inch (1.5 L) loaf pans. Cover and let rise till doubled in bulk, about 1 hour. Brush loaves lightly with water; sprinkle with reserved oats.
  6. Bake in centre of 375 F (190 C) oven till golden brown and loaves sound hollow when tapped on bottom, about 40 min.
  7. Yield: 2 loaves