Good George Hazy IPA Bread with a Rosemary Oat and Rocksalt Crust

BEER BREAD TO DRINK BEER WITH!

Nothing beats freshly baked hot bread with lashings of butter.

Except freshly baked hot bread with lashings of butter served with gallons of Good George’s Hazy IPA.

This soft crumbed loaf is super easy to make and the salty rosemary oat crust makes every mouthful just that little bit more irresistible. It’ll be gone in a jiffy.

So if the 10 people at your picnic are hungry bastards, double the mix and make two!

And about the flour situation. I used a 50/50 combination of white flour and oat bran but it will work well with 100% wholemeal or white, gluten free etc. It’s your choice!

THE BREAD 

1 can Good George HAZY IPA
2 T molasses 
1 t sugar
1 T yeast
1 T flour
¼ c olive oil
1 heaped t salt 
4 c flour of your choice
Extra flour if required

TO COOK

1 egg yolk +1 T water
¾ c rolled oats
Large handful of rosemary chopped finely – about 6 T chopped
1 T rock salt or more if you like a lovely salty crust

METHOD

Heat beer, molasses and sugar till just warm.  Sprinkle yeast and 1 T flour on top and leave in a warm place till frothy. About 5 mins.

Put 3 c flour in a bowl. Make a well in the middle. Pour beer mixture and olive oil into the centre and mix with a spoon till well combined. Now add remaining flour ¼ c at a time and using your hands mix till a soft dough is formed.

Tip onto floured bench top and knead for 5 minutes, adding more flour if the mixture is too sticky. It shouldn’t be stuck to all of your fingers! Leave to rise in a warm place for an hour, covered.

Knead again on a floured bench for a minute or two and shape into a ball. Brush the bottom of the ball with egg wash and liberally sprinkle with ¼ of the oats, salt and rosemary. Pop the ball on the floured bench and egg-wash the sides and top then sprinkle with more oats, salt and rosemary.

Pop the dough in a lightly floured Ironclad Legacy Pan. With a sharp serrated knife cut a ¼ inch cross in the top of the dough.

Leave to rise in a warm place till doubled in size for about an hour. Brush more egg wash on the opened up cuts on top of the dough and sprinkle with more oats. Then bake at 180°C till brown and crunchy!

Wait for 10 minutes before slicing and serving with lashings of butter and a bloody good Good George Brew of your choice! 

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