1 tsp each; Biscuit Malt, Crystal 80, Chocolate; Milled as fine as your mill will go
Enough bread flour to equal 8 oz by weight when combined with above malt.
1 tsp kosher salt
2 oz warm water
4 oz oatmeal stout
1 tbsp active dry bread yeast
Add yeast to warm water and let proof for 10 minutes.
Combine all ingredients and mix in stand mixer with dough hook for 12 minutes. The resulting dough will be very sticky. Let rise for 2 hours. Punch down to redistribute bubbles and form into loaf. Let rise additional 60 minutes.
Bake in 450F oven for 30 minutes, or until internal temp is 205F. Let cool 45 minutes before serving.
This came out roasty and delicious. Perfect sliced with butter, or as a side to a roast with gravy!!