Man cannot live on bread alone. With a loaf as tasty as this though I’d be prepared to give it a go. This is a sort of souped-up granary bread. It has lots of malty flavours, a hint of bitterness from the beer and a really good chewy crust.
You can use whatever beer/ale/stout you like in this. If you like drinking it then you’ll probably like bread made with it. That said though you will probably get better flavour from something more like an ale or stout than you will from a lager. Personally I avoid anything that’s too hoppy. I love this with really strong cheddar, the flavours are the best of friends.
Makes one large loaf
400g strong white bread flour
150g whole wheat flour
75g mixed seeds (I used sesame, poppy and sunflower)
5g dried yeast
2 tbsp olive oil
1 tbsp malt extract
1 tbsp whole grain mustard (beer mustard is the obvious choice! https://colonialcravings.wordpress.com/2014/10/06/beer-mustard/)
Warm the beer a little (no jokes about British pints please) and stir the yeast into it to give it a bit of a head start.
Mix together the flours, salt and seeds in a large bowl. Stir the mustard, oil and malt extract into the beer. Make sure that it is well blended.
Pour the wet mixture in to the dry mixture and bring it together well to form a cohesive dough. Oil your hands and knead the dough for 15 minutes or so. The dough should become less sticky as you work it and end up springy and smooth (apart from the seeds, obviously). Wash and dry the mixing bowl, oil the dough and a piece of cling film and pop the dough in bowl and cover it with the cling film. Leave this somewhere warm to rise for about an hour or until it has doubled in size.
Once it’s risen take it out of the bowl and knead it again for a few minutes. Shape the dough (in a tin or on a baking sheet, however you want it to look) re-cover it and let it rise again for another hour. Whilst it’s doing this you can get your oven really nice and hot, 240°c is ideal. If you own a pizza stone then it’s worth putting that in the oven too.
When your dough has finished its second rise put it in the oven, leave if for 10 minutes then turn the temperature down to 220°c and continue to bake it for a further 15-20 minutes. It should be golden and crusty once it’s done. Warm bread is always hard to resist but try to let this cool for 10 minutes or so before slicing.