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Bread Machine Easy by Sara Lewis
A good talking point, this coarse rustic loaf is made with Guinness or stout and dark muscovado sugar, and it is lovely served warm, torn into chunky pieces and eaten with soft Bleu d'Auvergne or Manchego cheese.
Makes 750 g (1 1/2 Ib) loaf
Time: 3 1/2 to 5 hours, depending on machine
• 200 ml (7 fl oz) Guinness or strong brown beer
• 100 ml (3 1/2 fl oz) cold water
• 2 tablespoons sunflower oil
• 1 teaspoon salt
• 100 g (3 1/2 oz) rye flour
• 375 g (12 oz) strong granary flour
• 2 tablespoons dark muscovado sugar
• 1 1/4 teaspoons fast-action dried yeast
• 1 tablespoon milk
• 1 tablespoon poppy seeds
1. Lift the bread pan out of the bread machine and fit the kneader blade. Add the beer, water, oil and salt. Spoon in the flours, make a slight dip in the centre and add the sugar and yeast.
2. Insert the pan into the bread machine. Shut the lid and set to a 750 g (1 1/2 Ib) loaf on a wholewheat setting with preferred crust setting. Press start.
3. Just before baking begins, brush the top of the bread with the milk and sprinkle with the poppy seeds. Gently and quickly shut the lid and continue the programme.
4. At the end of the programme, lift the pan out of the machine using oven gloves. Loosen the bread with a plastic spatula, turn it out on to a wire rack and leave to cool.
Tip: If you only have a paler beer or lager, use 300 ml (1/2 pint) and omit the water.
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