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For the overnight mixture
440ml can stout or porter
150g rye flour
tsp yeast
50g cultured buttermilk or yoghurt
For the dough
500g strong white flour, plus extra for shaping
2 tsp salt
Oil and rolled oats, to finish
The night before, stir the stout, rye flour, yeast and buttermilk in a large
bowl, cover with a cloth and leave on the kitchen worktop. Next day, stir in
the white flour and salt, mix with some gusto until evenly worked through,
cover and leave for 10 minutes. Oil a small patch of worktop and your hands,
then lightly knead the dough for just 10 seconds. Put the dough back in the
bowl and leave for 90 minutes, or until risen by half, giving it another couple
of quick kneads along the way.
On a lightly floured worktop, shape the dough into a ball and put on a tray
lined with nonstick paper. Brush with water, dredge with oats and press gently
on to the loaf. Cover and leave to rise again for an hour, or until risen by
half. Heat the oven to 220C (200C fan-assisted)/425F/gas mark 7, cut a deep
cross in the middle, bake for 20 minutes, lower the heat to 200C (180C
fan-assisted)/390F/gas mark 6 and bake for 20-30 minutes, until richly
coloured.