Stout Beer Oat Bread
Guinness Draught beer is an Irish dry stout. It is described as “Mahogany brown with creamy white head; coffee, toasted malt and hops aromas; medium to full body, creamy smooth flavour and nice touch of bitterness to finish.” My beer bread has tended to be based on India Pale Ales. I thought it would be an interesting challenge to develop a bread around a stout. If you love the taste of stout, you can make my Beer Bread recipe. I wanted something with a bit more body to live up to the beer’s strong flavour so I decided to add oats. The brown sugar gives some sweetness while the butter softens up the crumb.
Start with a Sponge
We begin this recipe by mixing a sponge to help the taste and flavours. Mix the water, an equal amount of flour/oats mixture and the yeast. Then the mixture ferments for 30 minutes. This helps the yeast start as well as giving the it time to ferment some of the flour.
Use a Fluted Tube Pan
I thought it would be fun to use a Fluted Tube (bundt cake) pan. This way I could use all purpose flour as the pan provides the support. The shape provides an interesting look while making it easy to cut small slices. After the second ferment form into a boule and push your thumbs through the centre to create a giant donut then place in the fluted tube pan.
Washes and Toppings
There are several possible washes for the loaf. First is apply a liberal coating of olive oil after the proof just before putting it in the oven. Second is to use an egg wash (an egg mixed with a TBSP of water.) Apply the egg wash then top with sesame or poppy seeds or some oat flakes. I like to use a Honey Almond Granola. Another is a cornstarch wash and granola. Details on bread glazes.
- 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)
- Olive Oil - 1 TBSP (14g)
OR 1 Egg
- Sesame seeds or oats or granola (Optional)
- Mix flour and oats in a bowl.
- In the mixer bowl stir together yeast, ½ cup flour/oats and the warm water (~95°F, 35°C).
- Cling wrap mixer bowl and ferment 30 minutes
- Add salt and brown sugar to remaining flour mixture and mix.
- 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.
- Knead 8 minutes.
- Cling wrap and ferment 2 hours
- Punch down, form in pan or boule.
- Proof 30 minutes.
- Place a pizza stone on oven bottom shelf.
- Set oven to 375°F/190°C/Gas 5.
- Preheat for 15-30 minutes.
- Optional: Finishing the Crust
Wash 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.
- Place in oven.
- Bake 40-45 minutes.
- Cool on wire rack.