This is a recipe from Dan Lepard again. I love his recipes which are always unique, delicious and easy to make.
Dan has suggested shaping the doughs into knots in the recipe, but I’ve made them into rolls. I roughly followed the below bread site to shape the rolls. It’s in Japanese but has many photos to follow easily.
I’ve made half of the recipe which gave 6 bread rolls (80g each). They were baked at 180C for 18 minutes.
I especially like the unique and strong flavor of the stout in the rolls. The bread is also sweet because of the alcohol and honey. It’s soft and has some bites of the oats as well… I will make this again, and would like to submit this post to Susan’s YeastSpotting. Happy baking!
Posted by Nat on July 11, 2010
I don’t have time to bake very often and there are a number of grains and seeds in my kitchen going to expire now. There is also a 2-day old rye sourdough in the fridge. It smelt very sour. Therefore I made this bread in an attempt to clear these stuff, and the result is not bad!
The bread contains a soaker with sesame seeds, rolled oats, linseed, semolina and sunflower seeds. The soaker had a strong semolina flavor but the flavor was not noticable in the bread. Instead the bread has a stronger sesame flavor especially in the crust.
The most interesting thing is the bread is only mildly sour. Maybe I don’t have to throw out a 2-day old sourdough now. The bread is mildly sweet because of the grains too. I quite enjoyed this bread, especially enjoyed throwing anything I have on hand to the bread and returned with pleasing result.
My recipe (600 g bread dough):
100% high gluten flour
20% rye sourdough (2-day old)
90% water (40% for soaking the seeds overnight with some salt added)
1% instant yeast
30% seeds (sesame seeds, rolled oats, linseed, semolina, sunflower seeds)
Baked at 230C.
Posted by Nat on May 23, 2010