Beer bread by Laurent Mariotte

Ingredients

1 serving

• 1 sachet of dry baker's yeast
• 5 cl of lukewarm water
• 25 cl of Guinness beer
• 1 tablespoon of honey
• 200 g of T65 flour
• 200 g of T80 or T150 flour
• 6 g of fine salt
• 1 knob of butter
• 4 tablespoons of rolled oats

Steps

1. 1

   Preheat the oven to 200°C.

2. 2

   Dissolve the baker's yeast in warm water.

3. 3

   In a food processor bowl, mix the flour and salt.

4. 4

   Add the beer, honey, and yeast. Knead using a dough hook until the dough is smooth (5 minutes).

5. 5

   Transfer to a bowl, cover with a clean cloth, and let rest for 30 minutes at room temperature, away from drafts.

6. 6

   Coat the bottom and sides of your buttered loaf pan or Dutch oven with half of the rolled oats.

7. 7

   Degas the dough by hand, then place it in the dish.

8. 8

   Sprinkle the top with the remaining rolled oats.

9. 9

   Bake covered for 30 minutes, then remove the lid and continue baking for 15 minutes.

10. 10

    Check for doneness with the tip of a knife before removing from the oven.

11. 11

    Enjoy with a slice of smoked salmon, aged cheddar, or bacon.