25gfresh organic yeast or 2 level tsp fast action dried yeastuse according to manufacturers instructions
240gorganic wholegrain dark rye flour
200gorganic strong wholemeal bread flour
8gfine sea salt
40gblack treacle
225gorganic kefiror vegan equivalent
200mlstout *see notes(Guinness or the equivalent)
20gbutter or rapeseed oil
60gpumpkin seeds
60gsunflower seeds
25glinseedsflax seeds
25gporridge oatsextra oats for sprinkling on the loaf
Instructions
Line the base of a 1.5 Litre loaf tin with parchment paper, grease the sides with sunflower oil and dust with flour. Set to one side.
Begin with the seeds and oats. Place them into a bowl and cover with 100ml boiling water. Leave to absorb the water.
Meanwhile heat the butter (or oil) in a saucepan on low to melt, then add the kefir, heat to 37°C. Remove from the heat. Pour the contents of the saucepan into a bowl of a free standing mixer. Stir the yeast into the kefir mixture, then follow with the stout. Now add the other ingredients with exception of the seeds. With the dough hook attached, mix on medium for 5-8 minutes.
Now cover the dough and prove for 30-45 minutes, depending on the temperature of your kitchen. It will almost double in size. Set the oven to 200°C fan. Drain any excess liquid from the soaked seeds and pour onto the dough. On a very slow speed, blend the seeds with the dough for 20 seconds. This dough is quite wet so just pour the it into the greased tin, smooth the surface and sprinkle liberally with oats . Leave to prove for about 30-40 minutes.
Place on the lower part of the oven. Reduce the temperature to 175°C as soon as you place the tin in the oven. Bake for about 1 hour. Turn the loaf out of the tin and leave to cool on a wire rack for 2-3 hours before consuming. Wrap the loaf in a clean tea towel to store.
Notes
*If you don't want to use stout, substitute with kefir. The loaf won't be as dark but still delicious.