Beer and Oat Bread
Servings: 2 loaves 12 slices each
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 174 |
| pro | 6 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 35 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 300 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 14% |
| folate | 24% |
Suggested Recipes
-
4 cups (1 L) large flake rolled oats
5 cups (1.25 L) flour (approx)
1-1/2 cups (375 mL) warm water
2 tbsp (25 mL) active dry yeast
1 bottle (341 mL) pale ale or brown ale
1/2 cup (125 mL) skim_milk_powder
1/2 cup (125 mL) packed brown sugar
1 tbsp (15 mL) salt
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.
Source
Canadian Living Magazine: May 2003
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