Old Peculiar Granary Loaf
Member recipe by simon6467
- 500 Grams of Granary Flour
- 10 Grams Sea Salt
- 20 ml Rapeseed Oil
- 7 grams of fast bake yeast
- 300 ml of old peculiar ale or any other dark ale
- Mix the flour yeast and salt in a large bowl
- with disposable gloves ( because the beer is sticky in composition) add the old peculiar to the bowl and mix in with your fingers until everything is combined to make a soft dough and make sure you wipe the sides of the bowl with the dough to pick up any flour residue
- Turn out on to a generously floured surface and rub some olive oil onto your gloved hands and knead through the wet stage until the dough is elastic and pliable which it it should be after 10 minutes (If you have a mixer with a dough hook of a bread maker with a dough setting I recommend it)
- put a drop of oil in the botttom of the bowl you previously used to mix everything earlier and place your ball of dough in it and at the same time rolling it around the oil until completely coated
- Then cover the bowl (I use disposable shower caps) and put in a warm place to double in size or for an hour which ever comes first
- Once initially risen turn out again on a floured surface and knead until all the air is dispelled.
- Shape the dough to fit in a 2lb loaf tin and again put in a warm place covered by oiled cling film for an hour or until the bread has risen about 2cm above the top of the tin and preheat your oven to 240 C
- Once it had risen (proved) and the oven is hot put on the middle middle shelf. Keep at 240 C for 10 minutes and then reduce to 200 C and bake for a further 20 minutes.
- Once baked take out keeping oven still on and tap the bottom if it sounds hollow its done if not put back in for five minutes then place on a wire rack and cover with a cloth to cool. This is a tasty loaf with added malty-nutty taste from the beer and is delicious toasted...enjoy
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