Tanglefoot Beer Bread

Delicious, flavourful alternative to ciabatta - with all the goodness of wholemeal flour. No need to spend all day making it either - the yeast in the beer is all you need. Serves 4.

Method:

Take a 455g loaf tin and grease well with vegetable oil. Pre-heat oven to 180ºC / Gas mark 4 Mix the flour, oats, baking powder and salt together in a large mixing bowl and stir in the runny honey and beer to make a heavy wet dough.

Spoon the mixture into the prepared tin and smooth the surface (if desired you can sprinkle the top with extra oats).

Bake it for 40 to 50 mins until golden brown (you will know it is ready if a skewer comes out clean when inserted in the bread). Turn out and leave to cool on a wire rack.

Ingredients:

400g wholemeal flour
60g oats
1 tbsp baking powder
1/2 tsp salt
1 tsp runny honey
340ml Tanglefoot ale

Recipe provided by:
Long Crichel Bakery
Long Crichel, Wimborne,
Dorset, BH21 5JU

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