Pale ale bread with beer battered oat crust

Method

1. 1 You will need 1 large flat baking sheet, lined with greaseproof paper if not non-stick
2. 2 Mix the flours together in a large bowl and sprinkle on the salt and yeast. Add the treacle and 200ml ale.
3. 3 Using the fingers of one hand combine to mix the ingredients together, adding the remaining ale to form a soft, sticky dough with all the flour worked in from the sides of the bowl.
4. 4 Place the dough onto a lightly oiled clean work surface and knead for 5-10 minutes or until it becomes smooth, elastic and stretchy.
5. 5 Place the dough in a lightly oiled large bowl, cover with cling film and leave it in a warm place to rise until doubled in size. This can take up to 4 hours or in a cooler place, overnight.
6. 6 To make the beer batter topping, mix the ale with the flour and sugar to form a smooth paste. Cover and set aside until required.
7. 7 Tip the risen dough onto a lightly floured work surface. Knead it repeatedly in on itself to gently push out the air and to form a smooth, taut dough.
8. 8 Flatten the dough into a rectangle shape, brings each end to meet in the middle and turn the dough over. Now turn the dough round repeatedly to form a smooth round shaped loaf with a rough underside.
9. 9 Spread enough beer batter over the loaf, to form a thick, even layer. Sprinkle on the oats to lightly coat.
10. 10 Transfer the bread to a lined baking sheet and leave to prove to double in size, for around 1½ hours. The dough is ready to go when it springs back when gently prodded. Meanwhile preheat the oven to 220°C (fan 200°C) gas 8.
11. 11 Use any remaining beer batter and oats to spread over any bald dough patches. Finish with a dusting of flour.
12. 12 Bake for 20 minutes then reduce the oven setting to 200°C (180°C fan) gas 6 and bake for a further 10 minutes or until the base of the loaf sounds hollow when tapped. Transfer to a wire rack to cool.
13. 13 Variation: Substitute the porridge oats with your favourite multigrain muesli or a mix of pumpkin seeds and oats.