BREWER'S BREAD WITH SPENT GRAINS

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When I heard about breads made with spent grains - leftovers from beer brewing - I was fascinated.

How interesting! But, where on earth, could you come by those mashed grains, unless you worked at a brewery? We have two micro-breweries in Bar Harbor, so I left a message, asking whether I could purchase a small amount of their spent grains.

The sobering answer: the mash goes to the dogs hogs. All sold to pig farms - sorry!

So I gave up on the idea. Then, two years ago, I found a Groupon in my emails with a real bargain on a small brewing kit. A beer drinker, and always curious, I ordered it  - but then the bulky package ended up in the basement, with other rarely used kitchen equipment, like the lobster pot.

It's alive! My beer is bubbling away

The best of all husbands needs some quality solitude now and then, playing his guitar and recording his music.

Left to my devices, I unearthed beer kit and lobster pot (just the right size for the mash!), and went around in the house with a thermometer.

Our guestroom closet proved to be the ideal environment for beer fermentation: cool, but not cold. And dark. 

Looking at the packages with malted barley, I realized: here was not only the base for my first (hopefully successful) stab at brewing, but, also, finally, the source for spent grain.

I visualized us drinking my very own Pale Ale, while enjoying a loaf made with the leftovers.

Whether the beer will be drinkable or not, I don't know, yet. Its precursor is foaming, happily bubbling away, next to our winter boots in the closet.

Many of my bread concoctions are based on porridge breads à la Tartine, tweaked to meet my needs (a bit tangier) and accommodating all kinds of grain/nut/seed combinations, like the squirrel-channeling Acorn Levain.

The bread I came up with contains a good measure of spent grains along with whole wheat. It turned out to be a very pleasing, hearty loaf - this newbie brewer was delighted! Definitely a keeper.

And I still have a bag of barley mash stored in the freezer, for my next recycling adventures.

Spent grains - malted barley from beer brewing

BREWER'S BREAD

Starter
10 g/1/2 tbsp very active starter (refreshed twice the day before)
50 g/1.5 oz bread flour
50 g/1.5 oz whole wheat
100 g/3.5 oz water (80-85ºF/26-29ºC)

Final Dough
100 g/ 3.5 oz bread flour
150 g/5.3 oz whole wheat flour
250 g/8.8 oz all-purpose flour
35 g/1.2 oz wheat germ
430 g/ 15.2 oz water
210 g/7.4 oz starter (all)
15 g/ 0.5 oz salt
250 g/8.8 oz spent grains (mash leftovers, from beer brewing)

Topping
grain flakes, cracked grains, or bran (I used barley flakes)

Float test - when a spoonful of starter rises to the surface,  it's ready to go

DAY 1
6:00 - 8:00 am: Mix starter. Leave for 4 - 8 hours, or until a spoonful of starter floats in water (if not, it needs to ferment longer!)

Whisk together flours and wheat germ

Dissolve starter in water

Whisk together flours and wheat germ in medium bowl. In large bowl, mix starter and 400 g/14.1 oz of the water, until starter has dissolved.

Mix the dough until all flour is hydrated

Add flour mixture to bowl with dissolved starter, and stir (Danish dough whisk or per hand) until all flour is hydrated. Let dough rest, covered, for 30 minutes at warm room temperature.

To incorporate the salt, pinch and fold the dough several times

Add salt and remaining slightly warm water, pinching and folding dough to incorporate (as described here for Einkorn Hazelnut Levain). Let it rest for 30 minutes.

Add the spent grains during the second fold

Add spent grains to the bowl. Again, with wet hands, fold and pinch dough several times (as described here for Einkorn Hazelnut Levain), until grains are mostly incorporated.

When the dough is visibly swollen, transfer it to the work bench

Continue to let dough rise for 2 1/2 hours more, stretching and folding it 5 times at 30 minute intervals. If it's not swollen (with a 20-30% increase in volume), leave it for another 30 - 60 minutes.

With an oiled bowl scraper pre-shape dough into a tight ball

Sprinkle half of the work surface with flour, leaving the other half free. Transfer dough to the floured part. Lightly flour top. Using an oiled spatula, work dough into a taut, smooth round by drawing the spatula in circles around and under the side to create surface tension.

Prepared basket (here with a grain mix)

Re-flour top, cover dough with the empty bowl, and let it rest for 20 - 30 minutes. Generously flour rising basket with a 50/50 mixture of wheat and rice flours. Sprinkle a layer of grain flakes, grain chops, or bran over bottom of basket (prevents sticking and makes a nice topping).

Shaping the dough by folding it from four sides

Using oiled bench knife, flip dough around, so that the floured side is down. With floured hands, fold bottom end of dough up to a third, then fold both sides over the center to elongate.

Next, fold top down to the center, then fold the bottom up again to cover top fold, so that package is closed. Flip dough package over to the un-floured part of the counter, so that the seam is underneath.

Shaped loaf

With both (floured) hands, rotate dough ball, while pulling it towards you, so that it tightens.

Place loaf, seam-side up, in rising basket. Sprinkle with flour, cover tightly with plastic wrap, and place it in the refrigerator overnight. (No warming up necessary!).

Ready to go to sleep in the fridge

DAY 2
Preheat oven to 500ºF/260ºC, with a Dutch oven (with lid) on middle rack.

Place a large piece of parchment paper on the counter, and keep scissors, a sharp knife or lamé and a brush at hand. A paper sling makes the transport of the loaf into the very hot pot easy - and painless!

Preparing the loaf for the Dutch oven baking (here with Acorn Levain)

With an energetic smack of the rising basket on the counter, turn bread out onto parchment paper. Cut paper around loaf to make a sling, leaving two 2 wide handles (see photo - this prevents the paper from creating folds that would press into the loaf).

Score bread and brush off excess flour from parchment (so that you don't end up with a lot of burnt flour in the pot.)

A paper sling makes the transfer to the hot pot painless and easy

Remove hot pot from the oven, and take off lid (I recommend leaving an oven mitt on the lid to remind you it's hot). Transfer bread with the paper sling into Dutch oven. Replace lid, and put it in the oven.

Bake bread for 20 minutes, then reduce temperature to 450ºF/230ºC and bake for another 10 minutes. Remove lid, and continue baking for 20 - 25 minutes more, or until loaf is golden brown (internal temperature at least 200ºF/93ºC.)

Freshly baked Brewer's Bread

BreadStorm users (also of the free version) can download the formula here.

POTATO ALE BREAD - MADE WITH A BOOZY MASH-FED STARTER

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In 2007, after baking my way through all my old German bread baking books and Peter Reinhart's "The Bread Baker's Apprentice", I checked for more bread formulas in the internet.

In German food magazine Essen & Trinken, one recipe, featuring beer - always a plus! - caught my eye and piqued my interest. The beer was not only used to hydrate and flavor the dough, but, also, cooked into a mash, to feed the starter!

At that time I had the opportunity to chat with Peter Reinhart in an online bread baking Q & A, hosted by "Fine Cooking", and asked him about the boozy, mash-fed starter. He had never heard of such a thing, either.

Not only that - there was another oddity: the recipe described stretching and folding the dough into a neat package, at one hour intervals. What an entirely weird concept! I was puzzled and very intrigued. (Later I found out that S & F as a technique was first mentioned in The Fresh Loaf in 2006. Reinhart's "Artisan Bread Every Day", introducing a larger audience to S & F, was published in 2009).

Stretching and folding a dough - to me (in 2007) a totally alien concept!

A bit skeptical how this could work, I went ahead with the Englisches Kartoffelbrot mit Ale (English Potato Bread with Ale), stretching and folding the dough as per instruction, and was a bit surprised when I saw how the dough became smoother, more elastic, and really showed little gas bubbles, when I cut it to check the development.

My first trial resulted in a very nice tasting bread. But I wasn't quite satisfied with the rather thick and chewy crust. My scoring could have been better, and I didn't think making two long bâtards was the best way to shape it, either.

My first trial - great taste but thick, chewy crust

Over the years, I now and then went back to the curious Potato Ale Bread, adding a soaker to soften the whole wheat, raising the oven temperature in the beginning, and using steam to achieve a thin, crisp crust.

We really like this bread, it is one of the standards I make for myself. My thanks to Flor, the user who posted the original formula, for introducing me to S&F (Stretch & Fold), and a starter that likes ale - same as the baker!


POTATO ALE BREAD (adapted from Flor's Englisches Kartoffelbrot mit Ale)

Potato
150 g potato, unpeeled (if the skin isn't too thick)
water for cooking (reserve 225 g for dough)

Soaker
250 g whole wheat flour
50 g bread flour
4 g salt
225 g potato cooking water, at room temperature (70ºF/21ºC)

Ale Mash
125 g ale
25 g whole wheat flour

Starter
all ale mash (lukewarm)
50 g whole wheat mother starter (or what kind of starter you have at hand)

Final Dough
all starter
all soaker
150 g cooked potato
200 g bread flour
9 g salt

Mash cooked potato or cut it in small cubes

DAY 1
Cook potato in water until soft. Measure 225 g of the potato water, and set aside to cool to room temperature. Mash, or cut potato in small pieces, place in small bowl, cover, and refrigerate until using.

For the soaker, mix all ingredients in small bowl, cover, and leave at room temperature overnight.

Cook ale/wheat mixture until it thickens to a cream

For the mash, stir together ale and flour in medium sauce pan until well combined. Heat mixture to 167ºF/75ºC, stirring constantly, until it thickens to a cream. Transfer mash to a medium bowl, cover, and let cool until only lukewarm.

Stir mother starter into cooled ale mash until well combined. Cover, and ferment at room temperature overnight.

Mix mother starter with lukewarm ale mash

DAY 2
Mix final dough ingredients at low speed until all flour is hydrated, 1-2 minutes. Let rest for 10 minutes, then knead at medium-low speed for another 4 minutes. Dough will be very soft and sticky.

Transfer dough to lightly oiled work surface. With oiled hands, pat dough into a rough square, fold from top to bottom like a business letter in thirds, then do the same from the left and right sides (S&F). Gather dough package into a ball, and place, seam side down, in a lightly oiled bowl. Cover with plastic wrap.

Bulk ferment for 4-5 hours, with 4 more S&F at 1 hour intervals. It should have grown at least 1 1/2 times its original size.

Shape dough into a bâtard or boule, and place in floured banneton, seam side up, or down (if you prefer rustic, irregular cracks).

Proof at room temperature for 2-3 hours, until bread has almost doubled in volume (Finger poke test: a dimple should fill a little bit, but stay visible).

Preheat oven to 482ºF/250ºC, including steam pan and baking stone.

Rustic cracks appear when you proof the loaf seam side down

Transfer bread to parchment lined baking sheet (or bake directly on baking stone). Score bread (if smooth side is up).

Place bread in oven, pouring 1 cup of boiling water in steam pan. Bake for 10 minutes, remove steam pan and rotate bread 180 degrees for even browning. Reduce temperature to 375ºF/190ºC, and continue baking for another 30 minutes, until loaf is golden brown, and registers 200ºF/93ºC on an instant read thermometer.

Let bread cool on a wire rack.

Moist and tasty - you can't go wrong with ale!

BreadStorm users (also of the free version) can download the formula:

DAN LEPARD'S ALE-CRUST POTATO PASTIES

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Three years ago, my lovely stepdaughter, Cat, convinced me to join twitter. As if I didn't spend enough time already on my computer!

But it's fun to follow Dalai Lama (whose tweets are not about food, but food for thought), or the The Onion ("Lucrative New Oil Extraction Method Involves Drilling Directly Into Gas Stations!")

Usually I look at tweets from baking buddies, food-magazines, and renowned chefs and bakers like Dan Lepard.

Brown Ale tastes good in and with a pasty!

For many years the author of Art of the Handmade Loaf und Short & Sweet published his recipes in the Lifestyle section of the  Guardian (alas, no more!)

When I saw his Ale-Crust Potato Pasties, I jumped on my bicycle (yes, at the end of November! In Maine!!!) to get local brown ale, sharp cheddar and white onions.

Pasties are meat and vegetable filled hand pies, originally the (easy to carry) lunch staple of Cornish coal miners.

Meanwhile they spread to other places, even Mexico, possibly due to a popular British Comedy-Show about the pasty munching, Newcastle Brown Ale slurping Geordies.

Like with many of Lepard's breads, the dough is minimally mixed, without much kneading. Hands, a spoon or rubber spatula suffice - the butter cubes should remain visible and not melt.

The beer dough is rolled and folded several times, and chilled in between, like croissant dough, to make it nice and flaky.

I spruced up the potato onion filling with a little bacon. The filling would have been enough for nine pasties, so I reduced the recipe amounts accordingly. 

The pasties tasted very good, we were especially pleased with the wonderful ale crust.

These don't last long!

ALE-CRUST POTATO PASTIES (adapted from Dan Lepard's recipe)

 (6 Pasties)

DOUGH
325 g bread flour, plus extra for rolling
175 g spelt flour, or whole wheat (I used spelt)
10 g salt, (2 tsp.)
300 g cold, unsalted butter, cut into 1 cm (0.4") cubes
250 ml Newcastle Brown Ale, or similar

FILLING
2 slices bacon, cubed
265 g white onions, chopped
¼ tsp. salt
15 ml olive oil
65 g water
salt and pepper, to taste
50 ml heavy cream
350 g potatoes, cooked and diced
70 g sharp cheddar, grated
egg, lightly beaten, for egg wash

Mix the dough only until it's clumping

CRUST:
Stir together flours and salt. Toss butter cubes through flour mix. Pour in beer and mix to rough lump (the butter pieces will still be visible).

This is what the dough should look like

Transfer dough to floured worktop and roll out into a approximate rectangle, about 1 cm (0.4") thick.

Even after rolling the butter pieces remain visible

Fold it like a business letter, roll it out, and fold it again into thirds. Wrap dough package in plastic foil and freeze it for 30 minutes. Repeat this double rolling and folding 2 x more at 30-minute intervals. Chill the dough for 1 hour in the fridge.

The dough package needs chilling after each turn

FILLING:
In a saucepan, cook bacon until crisp. Using slotted spoon, take out bacon bits, place on paper towel, and set aside.

Add onions, oil, water and 1/4 teaspoon of salt to sauce pan, and bring to a boil. Cook until all water has evaporated, and onions are very soft.

Stir in cream, let thicken a bit (mixture should not have too much liquid). Remove from heat, add potatoes and reserved bacon, season well with salt and pepper, and set aside to cool.

Roll one half of the dough into a rectangle, then cut in thirds

Divide dough in halves. Return 1 piece to refrigerator. Roll other half into rectangle of ca. 23 x 33 cm (9 x 13"), then cut into thirds (a pizza cutter works well), each about 23 x 11 cm (9 x 4 1/3").

Place filling on one half (this is a filling with Christmas dinner leftovers)

Brush dough stripes with water, spoon filling towards one end, covering about half of piece (leave edges clean, otherwise you can't seal them!), and sprinkle with cheese. Fold other half over filling, and seal edges with a fork.

Repeat with other pastry sheet. Chill pasties until firm, at least 30 minutes. Meanwhile, preheat oven to 400ºF/200ºC.

Brush pasties with egg before baking

Brush pasties with egg, and trim cut sides, if necessary (and if you are a neat freak). Place on parchment lined baking sheets and slash tops.

Bake for 15 minutes. Rotate sheet 180 degrees for even browning, and continue baking for another 15 - 25 minutes, until puffed and golden.

Freshly baked pasties

LEFTOVER RECYCLING

Pasties work really well for leftover recycling of holiday dinners. After Christmas I filled pasties with our roasted goose-, red cabbage and potato leftovers including gravy. They tasted great!

FREEZING
Unbaked pasties can be easily frozen (before applying the egg glaze). You don't have to defrost them, just brush them with egg before they go in the oven, and bake them a little longer.

Ale-Crust Pasty with leftovers from our Christmas goose dinner!

This post, first published December 2011, has been completely rewritten and updated.

PAIN À LA BIÈRE - ALSATIAN BEER BREAD

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Alsatia is famous for its happy marriage between French and German cuisine, as shown in Choucroute, Zwiebelkuchen and Alsatian Apple Torte. It produces top Rieslings, but brews lots of beer, too.

It's also home of one of my favorite authors: Tomi Ungerer, known for his quirky, illustrated books for children and adults, whose heroes are no mild mannered goodie-two-shoes, but usually just the opposite - like the stubborn little tom cat in: "No Kiss for Mother".

And even in his wonderful illustrations for a book of German folk songs ("Das grosse Liederbuch") he always manages to smuggle one little nasty detail in his otherwise idyllic scenes and landscapes.

Like me, Tomi Ungerer loves cats and good food, and is no tee-totaller. And maybe Mother Paw even might have got a kiss for this bread (topped with a juicy mouse.)

Jacquy Pfeiffer, also from Alsatia, and one of the Top Ten Pastry Chefs of America, published this recipe in The Art of French Pastry, a high-calorie cookbook that makes you gain weight by just looking at it -  and sigh wistfully.

The potatoes add moisture to the loaf, and the beer crust, together with the "old" dough, gives it a unique taste - and an attractive tiger pattern.

Since the breads are quite small, I recommend baking a whole batch of them.

PAIN À LA BIÈRE - BEER BREAD   (adapted from Jacquy Pfeiffer*)
(4 small loaves)

Pâte fermentée
200 g bread flour
   4 g/1/2 tsp salt
0.8 g/1/4 tsp instant yeast
126 g/1/2 cup water

Final dough
 60 g instant potato flakes (or 130 g mashed, unsalted, cooked potatoes)
200 g water (to soak potato flakes, if using)
all pâte fermentée
250 g bread flour
170 g rye flour (whole or medium)
  10 g salt
  4 g/1 1/2 tsp. active dry yeast
240 g water

BEER CRUNCH
50 g rye flour
90 g beer
2 g salt
1 g/1/4 tsp. active dry yeast
rye flour, for dusting

*For this recipe I combined two slightly different formulas, one (not in great detail) from a magazine for professional bakers "Modern Baking", the other from Pfeiffer's book. A Fresh Loaf member, who had participated in one of Pfeiffer's baking class, gave me the description of how the dough consistency should be.

DAY 1:
Stir together all ingredients for pâte fermentée and mix on low speed for 1 minute, adjusting flour or water, as needed, so that dough is neither too sticky nor too stiff.

Knead on medium speed for 4 minutes, dough should be soft and pliable, tacky but not sticky, and register at 77-81ºF/25-27ºC.

Transfer dough to lightly oiled bowl, rolling it around to coat with oil. Cover and ferment at room temperature for 1 hour, or until it swells to about 1 1/2 times its original size.

Knead lightly to degas, cover and refrigerate overnight (or up to 3 days).

Pâte fermentée means "old dough"

DAY 2 :
Remove pâte fermentée from refrigerator 2 hours before using.

In a small bowl, mix potato flakes with water. Set aside.

Combine all dough ingredients (except potatoes) in mixer bowl. Knead on low speed for 3 minutes, add potatoes and knead for another 3-4 minutes (dough should be a bit sticky, if necessary, adjust by adding teaspoons of water). Set speed to medium-low and continue kneading for another for 2-3 minutes (dough should be still somewhat sticky).

Time for the dough to rest

Place dough in lightly oiled bowl, roll around to coat, cover, and let rise for about 1 1/2 hour, or until almost doubled. It should be very soft and still a bit sticky.

Pre-shaped into taut balls

Transfer dough to a floured work surface and divide into 4 pieces (àbout 315 g). Cup each dough piece with your hands, and, while pressing down on it, turn it around clockwise, until a taut ball is shaped.

Not exactly an Alsatian beer - but good!

Cover pre-shaped dough pieces and let them rest for 20 minutes. In the meantime, combine ingredients for beer crunch in a small bowl.

First fold top side to the middle...

....then 2 sides to make a triangle

Fold each dough round from 3 sides to the middle to make a triangle. Place on parchment lined baking sheet, seam side down. Generously spread beer paste over loaves, also from the sides, then dust with rye flour. (Don't cover, or the foil will stick.)

Brush triangles with a thick layer of beer paste

Proof breads at room temperature for about 1 1/4 hours, or until they have almost doubled in size. The crust should show distinct cracks.

Preheat oven to 445ºF/230ºC, including baking stone and steam pan. 

Bake for 10 minutes, steaming with 1 cup boiling water, then rotate breads 180 degrees and remove steam pan. Continue baking for about 15 minutes more, until breads are dark golden brown, sound hollow when thumbed on the bottom, and register at least 200ºF.

Let cool on wire rack for at least 1 hour before cutting.

The beer bread freezes well. Wrap in foil and place in ZipLock bag in the freezer. Let thaw, then crisp for about 1 minute in preheated oven at 445ºF.

My first trial at the Beer Bread - no tiger crust, yet

Completely re-written and updated (first posted 12/2011)

Submitted to "Yeast Spotting" 

and Panissimo:  Bread & Companatico                                       
                           Sono io, Sandra 

                                       
 






 

DAN LEPARD'S ALEHOUSE ROLLS

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When I was a student, I traveled with my best friend, Andrea, through England, Cornwall and Wales. We didn't have a fixed itinerary, we just followed our nose to places we had read or heard about.

We didn't stay in hotels (only once, and that was as dusty as it was expensive), we preferred B&Bs, always looking for interesting old buildings. We slept in grand manor houses, rustic inns, cozy farm houses, and even a water mill from the sixteenth century.

Old Water Mill Inn & Pub, England 1971

People always complain about the English food - I never had a really bad experience, I would always find something I liked, as long as it started with "apple" and ended with "pie"!

We often ate in pubs, having sandwiches with cheddar and chutney, and I was delighted to try the different beers.

With all these fond memories in mind - no wonder I wanted to try master baker Dan Lepard's Alehouse Rolls. You will find it in his book "Short and Sweet", or here.

I had just bought Newcastle Brown Ale at the Bangor commissary, and thought this was very appropriate for British rolls.

The dough is made with a hot beer soaker - ale and oats are brought to a boil, with butter and honey added to the hot liquid - and the rolled oats are toasted.

It also has some whole grain flour, to make the rolls even heartier (and give health conscious bakers a better conscience!)

Hot soaker with ale, oats, butter and hone

Dan Lepard has a nice, minimalistic approach to working the dough, he handles it gently, kneads it very briefly, and allows it to develop while resting (autolyse).

As a psychotherapist this method appeals to me a lot: give the patient dough the means and time to develop, without pushing and hectoring - and it will grow just fine!

At different times I had to add varying amounts of water to the final dough, the consistency should be soft and somewhat sticky.

Instead of letting the dough rest for a final 30 minutes on the counter, I did what I usually do - and put it to sleep overnight in the fridge.

This cold fermentation of the dough fits much better in my schedule than doing it all on one day. Though I like baking in the morning, I don't want to get up in the wee hours, so I prepare everything the day before, and only have the shaping and baking left to do.

Having to choose between large sandwich rolls (à 235 g a piece) or smaller dinner rolls, I opted for the more petite version - 12 rolls à 92 g.

The recipe suggests rolling the rolls first over wet kitchen paper towels and then in oat flakes. I didn't read the instructions thoroughly, and, therefore, dunked only the tops in the oat meal.

Alehouse Rolls - ready for baking

Whereas the giant sandwich rolls have to bake for 20 minutes at 210º C/410º F, and then some more at reduced heat, my little rolls were golden brown after 26 minutes (without reducing the heat.)

They tasted just as good as they looked, a semi-soft crust with a little crunch, and a hearty, somewhat nutty flavor.

I have made these rolls with rye flour and brown ale, whole wheat and stout, as well as spelt flour and a rather hoppy ale. All versions tasted excellent, spicy and slightly sweetish.


ALEHOUSE ROLLS  (adapted from Dan Lepard)
(12 Rolls)

75 g rolled oats
440 ml ale or stout
25 g butter
25 g honey
450 g bread flour
100 g rye, whole wheat, or spelt flour
6 g instant yeast
8 g salt
20 g cold water, or more, as needed (I used up to 80 g)
rolled oats, for topping

DAY 1
Toast oats in oven at 400ºF/200ºC for ca. 7-10 minutes, stirring in between, until they turn a rich golden brown (or toast them in a dry skillet on the stove top.)

In a saucepan, bring beer and toasted oats to a boil over medium heat. Remove pan from the heat, add butter and honey, stir until melted, cover, and let cool for ca. 30 minutes.

Mix flours, yeast and salt together in large bowl. Add lukewarm oat mixture and stir with your fingers, adding a little cold water if needed to make a soft, somewhat sticky dough (hand mixing gives you a better feeling for how much extra water you should add). Cover bowl and leave for 10 minutes.

Transfer dough to lightly oiled work surface, and, with oiled hands, gently knead it for 10 seconds. Scoop dough back into bowl, cover, then repeat the light knead 2 x more at 10-minute intervals. Place dough in oiled container, cover and refrigerate it overnight. (At this point I divide the dough into 2 portions).

Alehouse Roll dough after bulk rise - ready to be shaped

DAY 2
Transfer dough to lightly floured work surface. Divide it into 12 pieces. Shape into rolls.

Place sheet of wet paper kitchen towel on one dinner plate, and rolled oats on another, then roll each roll first across wet paper and then through oats. Place on parchment lined or perforated baking sheet, cover, and let rise for 45 - 60 minutes, or until they have grown by 1 1/2 times their original size.

Preheat oven to 210°C/410°F. (Steam optional.)

Bake the rolls for 12 minutes, rotate, (remove steam pan if using) and continue baking for another 13 minutes, until golden brown.

Post updated 9/6/14 to include formula and BreadStorm downloadable file.

As tasty as they look - freshly baked Alehouse Rolls.