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A stout loaf

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.