Overnight Oat Dubliner Loaf

Overnight Oat Dubliner Loaf

Overnight Oat Dubliner Loaf

The clue is in the title here.... this loaf needs to 'bloom' overnight.  There is less yeast than a normal loaf, but there is Guinness there to help things along.  It absolutely does need to rest overnight, or for at least 8 hours before cooking – either in the fridge or if it is a cool night on the bench.  I guess it is sort of a lazy sourdough for folks who struggle to maintain a sourdough starter.*  Dubliner?  Well the Guinness is a giveaway, and the loaves look like little Leprechaun hats.

* I have tried many times to sustain a sourdough starter but I am not terribly good at being a dough parent.  I had one who I called Gavin... sadly he became ill and died when his flour became too sour and went funky....

Overnight Oat Dubliner Loaf600 grams strong white bread flour or half wholemeal
100 grams rolled oats
100 grams fine oatmeal
500ml Guinness
½  tablespoon yeast
1 tablespoon molasses or 'black' sugar – very very dark brown unrefined sugar
1 tablespoon olive oil
1 teaspoon salt
100ml warm water

Preheat oven to 220°C

 

To begin the process (day one!) mix the rolled oats, oatmeal, Guinness, yeast, molasses, water and about a third of the flour in a high sided mixing bowl.  Mix together to form a sponge – a loose watery dough-like substance that will become your bread starter.  Cover with plastic wrap an pop it in the fridge or in a cool place overnight.  I usually make this while my dinner is cooking, so I can have fresh bread in the morning. It only takes a few minutes to prepare...

Day two – take your sponge mixture out of the fridge.  It should be fluffy and smell strongly of yeasty goodness.  The slow development time of the starter means there is plenty of life left in the yeast and more importantly it has oodles of flavour.
To the sponge mix, add the olive oil, salt a little more water and the remaining flour.

If you are at all nervous about your bread not rising, at this stage you can add an extra half a teaspoon of yeast – but really it should be fine!

Bring the ingredients together into a stiff, cold dough.  Knead for at least 10-15 minutes – the longer the better. The dough will slowly become warmer, softer and more silky.  Stretch the dough out in front of you, vigorously slapping it onto the counter and pulling the dough strongly.

Once you are exhausted from kneading, divide the dough in half to form into two small round loaves.  Flour a basket or other bread shaper and pop the dough in to rise for 1 ½ hours.  (....and no, the baskets pictured are not fancy artisanal bread store baskets... they are the plastic cheese baskets from bulk-bought 1kg ricotta cheese)

When the dough doubles in size, turn out onto a floured baking tray.  To achieve the characteristic wonky top-hat (or Leprechaun hat) leave the dough  to settle for five minutes before baking in a hot oven.

Bake for 40 minutes, or until light golden brown and hollow sounding when tapped. 

Allow to cool completely before eating, if you can, the flavour is much better!   This makes the most wonderfully sour toast for launching an egg onto....even better with a rasher or two of super smokey streaky bacon! 

 

Overnight Oat Dubliner Loaf