Beer bread by Laurent Mariotte
- Total time
- 1 h 25
- servings
- 1 servings
- Dish type
- Other
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Prep
10 min
Cook
45 min
Total time
1 h 25
Ingredients
Ingredients
- 1 sachet 1 bags of dry baker's yeast
- 5 cl 5 cl lukewarm water
- 25 cl 25 cl Guinness beer
- 1 c. à soupe 1 tablespoons of honey
- 200 g 200 g flour T65
- 200 g 200 g of flour T80 or T150
- 6 g 6 g of fine salt
- 1 1 butter nut
- 4 c. à soupe 4 tablespoons of oatmeal
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Method
- 1
Preheat the oven to 200°C.
- 2
Dilute the baker's yeast in warm water.
- 3
In a robot tank, mix flour and salt.
- 4
Add the beer, honey and yeast. Knit with a hook until the dough is homogeneous (5 minutes).
- 5
Transfer to a salad bowl, cover with clean linen and let sit for 30 minutes at room temperature, sheltered from air currents.
- 6
Cover the bottom and sides of your buttered cake or coconut pan with half oatmeal flakes.
- 7
Ungass the dough by hand, then place it in the dish.
- 8
Sprinkle the top of the oatmeal.
- 9
Bake covered for 30 minutes and remove the lid and continue cooking 15 min.
- 10
Check the cooking with the tip of a knife before removing it from the oven.
- 11
Enjoy with a slice of smoked salmon, old cheddar or bacon.
Source : marmiton
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