Beer Bread

👨‍🍳 Method

For the Dough base

1. 1
   Mix the whole wheat flour, yeast, sugar, baking powder and salt in a large bowl.

   Bowl
2. 2
   Add the beer and Knead, until a wet dough forms.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Spread the oil in a bowl, put the dough in it, cover and Let rise half an hour, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 4
   Divide the dough into 2 pieces, shape each piece into a large loaf and place on a baking sheet lined with floured parchment paper.

   Baking panParchment paper
2. 5
   Coat the loaves with the oats.
3. 6
   Let rise another 15 minutes.

   ⚙ ProofingPlastic wraporKitchen towel
4. 7
   Preheat the oven to 220°C (430°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5. 8
   Pour a little water into the bottom of the oven to create steam.

   Oven
6. 9
   Bake 50 minutes, until the bread is golden and sounds hollow when tapped on the bottom.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.