Beer And Oat Bread

A canadian living recipe, so it's tested till it's perfect . From the kingston brewing company, kingston, ontario. 2 rising times not included.

Set aside cup of the oats for the topping.

In food processor , grind 2 cups of the remaining oats until fine.

Set aside.

Sprinkle remaining oats evenly over rimmed baking sheet.

Toast in 350f oven for 20 minutes , stirring once.

Let cool slightly.

Meanwhile , in small bowl , whisk together 1 cup of the flour , the warm water and the yeast.

Let stand until frothy , about 15 minutes.

In large bowl , whisk together the ale , skim milk powder , sugar and salt.

Whisk in yeast mixture.

Stir in 3 cups of the remaining flour and the ground and toasted oats.

Stir in enough of the remaining flour to make a slightly sticky dough.

Turn out onto lightly floured surface.

Knead until smooth and elastic , about 5 minutes , adding more of the remaining flour as necessary to prevent sticking.

Place in greased bowl , turning to grease all over.

Cover with plastic wrap.

Let rise in warm , draft-free place until doubled in bulk , 1 to 1 hours.

Punch dough down.

Cut in half.

Pat each ha.

rolled oats, flour, warm water, active dry yeast, ale, skim milk powder, brown sugar, salt