We bake our breads fresh every day, including the loaves and loaves of our Oatmeal Stout Beer Bread that get dipped in soup or crunched with house pickles. Here’s the recipe from chef Linette, so you can try it at home and let us know how it goes!
Flora Hall Oatmeal Stout Beer Bread
1/4 cup honey (the kind from bees)
1/4 cup molasses (the regular kind, not, like, pomegranate)
1/4 cup yeast (it’s alive!)
4 cups Flora Hall Oatmeal Stout
9 cups white flour
2 cups whole-wheat flour
1 cup oats
1 tablespoon plus 1 teaspoon salt (sounds finicky, we know, we know)
Bloom the yeast in warmed beer with honey and molasses.
Put both flours, salt and oatmeal into mixing bowl and start mixing.
Add yeasted beer mixture and mix on low-med until the dough is elastic and coming away from bowl.
Weigh and divide into 4 sections, (approx 25 g each). Shape and place on parchment-lined tray. Let them rise until they’ve doubled in size. (Let the loaves rise, we mean, not the tray. If the tray rises, slowly back out of the room and call a priest.)
Bake at 350 degrees for up to 30 minutes, but check doneness at 20 minutes by tapping – the loaves should sound hollow (though they’re actually full of flavour).
Now, enjoy! And please take a photo and post on social media with a Flora Hall tag so we can share your success!