MMMMM---------------------OVERNIGHT MIXTURE--------------------------
440 ml Can stout or porter
150 g Rye flour
1/2 ts Yeast
50 g Cultured buttermilk or
-yoghurt
MMMMM---------------------------DOUGH--------------------------------
500 g Strong white flour; plus
-extra for shaping
2 ts 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 220°C (200°C
fan-assisted)/425°F/gas mark 7, cut a deep cross in the middle, bake
for 20 minutes, lower the heat to 200°C (180°C
fan-assisted)/390°F/gas mark 6 and bake for 20-30 minutes, until
richly coloured.
