Rye, Ale and Oat Bread - British Bread

Ingredients

  • 350 g Rye flour
  • 150 g Strong white flour (plus extra for flouring)
  • 10 g Salt
  • 10 g Instant yeast
  • 50 ml Black treacle
  • 140 ml Water
  • 250 ml Ale
  • 150 ml Ale
  • 100 g Rye flour
  • 1 pinch Sugar
  • 1 handful Jumbo oats

Instructions

  1. Mix the flours, salt, and yeast in a bowl. Add treacle and 100ml of water and 150ml of ale. Stir until the flour leaves the side of the bowl. Gradually add the remaining ale and water if needed. The dough should be soft and the sides of the bowl should be clean.

  2. Tip the dough onto a lightly floured surface and knead for 5-10 minutes. The dough will be wet.

  3. Place the dough in a lightly oiled bowl and turn the dough so it is covered in oil. Cover with cling film and leave to rise for 1½-2 hours, or until doubled in size.

  4. Mix the remaining 150ml ale with the 100g rye flour and sugar in a bowl. Cover with cling film and leave at room temperature for 1½-2 hours.

  5. Tip the risen dough onto a lightly floured surface and knock the air out. Knead the dough well and shape into a round.

  6. Place the dough onto a baking tray lined with baking paper. Using a wet hand, flatten the dough slightly. Spread the ale mixture over the top of the dough and sprinkle with the jumbo oats. Cover with cling film and leave to prove for about 1 hour, or until doubled in size.

  7. Preheat the oven to 220C/Gas 7. Bake the bread for 20 minutes, then reduce the oven temperature to 200C/Gas 6 and bake for a further 30-40 minutes. The bread is ready when it sounds hollow when tapped on the base.

  8. Remove from the oven and cool on a wire rack.

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