Beer And Oat Bread Recipe

1. 1

   Reserve 1/4 c. (50 mL) of the oats for topping.

2. 2

   In food processor, grind 2 c. (500 mL) of the remaining oats till fine.

3. 3

   Set aside.

4. 4

   Sprinkle remaining oats proportionately over rimmed baking sheet; toast in 350 F (180 C) oven for 20 min, stirring once.

5. 5

   Let cold slightly.

6. 6

   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.

7. 7

   In large bowl, whisk together ale, skim lowfat milk pwdr, sugar and salt.

8. 8

   Whisk in yeast mix.

9. 9

   Stir in 3 c. (750 mL) of the flour and grnd and toasted oats.

10. 10

    Stir in sufficient of the remaining flour to make slightly sticky dough.

11. 11

    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.

12. 12

    Cover with plastic wrap; let rise in hot draft-free place till doubled in bulk, 1 to 1 1/2 hrs.

13. 13

    Punch down dough; cut in half.

14. 14

    Pat each half into 11 x-8-inch (28 cm x 20 cm) rectangle.

15. 15

    Starting at narrow end, roll up into cylinder; healthy pinch along bottom to smooth and seal.

16. 16

    Fit into 2 greased 8 x-4-inch (1.5 L) loaf pans.

17. 17

    Cover and let rise till doubled in bulk, about 1 hour.

18. 18

    Brush loaves lightly with water; sprinkle with reserved oats.

19. 19

    Bake in centre of 375 F (190 C) oven till golden brown and loaves sound hollow when tapped on bottom, about 40 min.

* Per serving · 4 servings · Values may vary.