A very hearty loaf. Perfect with soup and stews. And beer.
12 oz. dark beer (I use a porter)
3 Tablespoons extra virgin olive oil
1 cup rolled oats
1 cup whole wheat flour
2 cups white bread flour (or all-purpose flour)
1 Tablespoon brown sugar
1 teaspoon Kosher salt
2¼ teaspoons dry yeast
1 Tablespoon flax seeds, very optional
Place all ingredients in bowl of bread machine, in order listed. Use dough cycle. After cycle has finished, turn dough out to a floured board. Let rest 10 minutes, then shape into a round (boule) shape and place on a parchment paper-lined baking sheet. Use a sharp knife to slash a half-inch deep “X” across the top of the round.
Let raise until doubled, about 40 minutes. Bake at 375° until done, 25-30 minutes. Loaf will sound hollow when tapped on bottom. Turn oven off, open oven door and let bread remain in oven, on the baking sheet, for another 20 minutes or so. Remove from pan and cool completely on wire rack. Makes one large loaf.
