Tested till perfect Beer and Oat Bread

Beer and Oat Bread

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2003

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2 loaves 12 slices each

Ingredients

  • 4 cups 4cupslarge flake rolled oats
  • 5 cups 5cupsflour, approx
  • 1-1/2 cups 1-1/2cupswarm water
  • 2 tbsp 2tbspactive dry yeast
  • 1 bottle (341 ml) 1bottle (341 ml)pale ale
  • 1/2 cup 1/2cupskim milk powder
  • 1/2 cup 1/2cuppacked brown sugar
  • 1 tbsp 1tbspsalt
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Reserve 1/4 cup (50 mL) of the oats for topping. In food processor, grind 2 cups (500 mL) of the remaining oats until fine. Set aside.

Sprinkle remaining oats evenly over rimmed baking sheet; toast in 350°F (180°C) oven for 20 minutes, stirring once. Let cool slightly.

Meanwhile, in small bowl, whisk together 1 cup (250 mL) of the flour, the warm water and yeast; let stand until frothy, about 15 minutes.

In large bowl, whisk together ale, skim milk powder, sugar and salt. Whisk in yeast mixture. Stir in 3 cups (750 mL) of the flour and ground and toasted oats. Stir in enough of the remaining flour to make slightly sticky dough. Turn out onto lightly floured surface; knead until smooth and elastic, about 5 minutes, adding any remaining flour if dough is 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 1-1/2 hours.

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; pinch along bottom to smooth and seal. Fit into 2 greased 8 x 4-inch (1.5 L) 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 375°F (190°C) oven until golden and loaves sound hollow when tapped on bottom, about 40 minutes.

Additional information : Variation
Beer and Oat Rolls: Follow first 4 paragraphs. Punch down dough; cut into 18 portions. Shape each into ball, stretching and pinching dough underneath to make tops smooth. Place œ inch (5 mm) apart on greased rimmed baking sheet. Cover and let rise in warm draft-free place until doubled in bulk, 30 to 45 minutes. Brush buns lightly with water; sprinkle with reserved oats. Bake in centre of 375°F (190°C) oven until buns sound hollow when tapped on bottoms, about 30 minutes. Makes 18 buns.

Nutritional Information Per slice: about

cal 174 pro 6g total fat 1g sat. fat 0
carb 35g fibre 3g chol 0mg sodium 300mg

% RDI:

calcium 3 iron 14 folate 24
All rights reserved. Transcontinental Media G.P. © 2014