Stout Beer Oat Bread
 
Active time
Bake/Wait time
Total time
 
Author:
Recipe type: Beer bread
Serves: 1.5 pound loaf
Ingredients
  • Flour - 4.75 cups (618 g)
  • Rolled Oats (not instant oats) - 1.25 cups (138 g)
  • Warm water - 0.5 cups (118 g/mL)
  • Instant Yeast - 1.5 tsp (5 g)
  • Brown Sugar - 3 TBSP (40 g)
  • Fine salt - 1.5 tsp (9 g)
  • Beer - 1.5 cups (355 g/mL)
  • Butter Softened - 2 TBSP (30 g)
Wash
  • Olive Oil - 1 TBSP (14g)
    OR 1 Egg
  • Sesame seeds or oats or granola (Optional)
Instructions
  1. Mix flour and oats in a bowl.
  2. In the mixer bowl stir together yeast, ½ cup flour/oats and the warm water (~95°F, 35°C).
  3. Cling wrap mixer bowl and ferment 30 minutes


  4. Add salt and brown sugar to remaining flour mixture and mix.
  5. Add beer, butter and remaining flour mixture into the mixer bowl. I go back in forth with some beer then some flour mixture. As long as the beer is room temperature I do not find it necessary to warm it. If the dough keeps sticking to the side of the mixer bowl, add a small amount of flour.
  6. Knead 8 minutes.
  7. Cling wrap and ferment 2 hours
.

  8. Punch down, form in pan or boule.
  9. Proof 30 minutes.

  10. Place a pizza stone on oven bottom shelf.
  11. Set oven to 375°F/190°C/Gas 5.
  12. Preheat for 15-30 minutes.

  13. Optional: Finishing the CrustWash dough with egg mixed with 1 TBSP water. Sprinkle sesame seeds or oat flakes on top

    OR Cornstarch glaze with seeds or flakes
    OR Wash dough with olive oil.
  14. Place in oven.
  15. Bake 40-45 minutes.


  16. Cool on wire rack.
Recipe by On Bread Alone at https://onbreadalone.com/recipes/stout-beer-oat-bread/