Badger Ale and Walnut Loaf
The ale in this loaf gives it a wonderfully deep flavour and the walnuts provide texture and substance
- Serves:
- 1
- Ready in:
- 30 to 60 mins
Ingredients
- 500g strong white bread flour, plus extra for kneading
- 75g rolled oats
- 5g fast-action dried yeast
- 10g fine salt
- 300-350ml Badger Ale
- 1 tbsp olive oil
- 75g walnut pieces
Method
- 1
Place the flour, oats, yeast and salt in a large mixing bowl. Add the Badger ale and olive oil, and mix to a rough dough with one hand . Add a little more flour or ale as needed to make a soft, sticky dough.
- 2
Turn out onto a floured work surface and knead for 8-10 minutes until the dough is silky and pings back when pressed. Shape into a round and place in an oiled mixing bowl. Cover the and leave to rise in a warm place until doubled in size.
- 3
Knock back the dough for two minutes then stretch out on the worktop. Scatter over the walnut pieces, fold, roll and knead briefly to disperse them.
- 4
Form into two equal size rounds and place on lined baking sheets. Cover with a clean tea towel and leave to prove until nearly doubled in size. Meanwhile, preheat the oven to 220C/425F/Gas 7 (reduce for fan ovens) and placea baking tray of boiling water in the bottom of the oven.
- 5
Slash a cross in each loaf with a serrated knife, and bake for 35-40 minutes until the loaves feel hollow when you tap the base. If the loaves are browning too quickly, turn the heat down after 15 minutes to 190C/375F/Gas 5 and cook for a further 20-25 minutes.
PER SERVING: 7g FAT (Excluding extras)
Badger Ale and Walnut Loaf was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 500g strong white bread flour, plus extra for kneading
- 75g rolled oats
- 5g fast-action dried yeast
- 10g fine salt
- 300-350ml Badger Ale
- 1 tbsp olive oil
- 75g walnut pieces
- 1
Place the flour, oats, yeast and salt in a large mixing bowl. Add the Badger ale and olive oil, and mix to a rough dough with one hand . Add a little more flour or ale as needed to make a soft, sticky dough.
- 2
Turn out onto a floured work surface and knead for 8-10 minutes until the dough is silky and pings back when pressed. Shape into a round and place in an oiled mixing bowl. Cover the and leave to rise in a warm place until doubled in size.
- 3
Knock back the dough for two minutes then stretch out on the worktop. Scatter over the walnut pieces, fold, roll and knead briefly to disperse them.
- 4
Form into two equal size rounds and place on lined baking sheets. Cover with a clean tea towel and leave to prove until nearly doubled in size. Meanwhile, preheat the oven to 220C/425F/Gas 7 (reduce for fan ovens) and placea baking tray of boiling water in the bottom of the oven.
- 5
Slash a cross in each loaf with a serrated knife, and bake for 35-40 minutes until the loaves feel hollow when you tap the base. If the loaves are browning too quickly, turn the heat down after 15 minutes to 190C/375F/Gas 5 and cook for a further 20-25 minutes.
PER SERVING: 7g FAT (Excluding extras)
The ale in this loaf gives it a wonderfully deep flavour and the walnuts provide texture and substance
Badger Ale and Walnut Loaf was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
