Beer bread by Laurent Mariotte

Ingredients

For 1 servings

• •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

Method

1. 1.Preheat the oven to 200°C.
2. 2.Dilute the baker's yeast in warm water.
3. 3.In a robot tank, mix flour and salt.
4. 4.Add the beer, honey and yeast. Knit with a hook until the dough is homogeneous (5 minutes).
5. 5.Transfer to a salad bowl, cover with clean linen and let sit for 30 minutes at room temperature, sheltered from air currents.
6. 6.Cover the bottom and sides of your buttered cake or coconut pan with half oatmeal flakes.
7. 7.Ungass the dough by hand, then place it in the dish.
8. 8.Sprinkle the top of the oatmeal.
9. 9.Bake covered for 30 minutes and remove the lid and continue cooking 15 min.
10. 10.Check the cooking with the tip of a knife before removing it from the oven.
11. 11.Enjoy with a slice of smoked salmon, old cheddar or bacon.