|550 g||flour — wholemeal|
|200 g||flour — white|
|1 tsp||Superbake Instant Yeast|
|2||sugar — dark brown|
|1/2 tsp||coriander — ground|
|100 g||biltong — shavings|
|300 ml||beer — milk stout|
|220 ml||LANCEWOOD® Buttermilk|
Pre-heat the oven to 180’c.
Put dry ingredients into a large bowl and mix together well.
Pour the Castle Milk Stout and buttermilk into a jug and whisk lightly to combine.
Add the liquid to the dry ingredients and mix with a wooden spoon to form a sticky dough.
Tip dough out onto a lightly floured surface and knead for 10 minutes until soft and smooth.
Shape dough into a round dome shape and place into a clean, lightly oiled bowl.
Cover and set aside in a warm place for 45 minutes to rise.
Once risen, slash the surface of the dome with an X mark, this allows the bread to expand and release air.
Then place on a lightly greased baking tray in the centre of the oven and bake for 60 min, or until a skewer inserted comes out clean.
Remove from oven onto a wire rack to cool.
Allow to cool completely, about 20 min, before slicing. [This resting period is vital, to allow for thorough baking through]
Recipe reprinted with permission of J’Something.