Beer And Oat Bread

• 4 cups large-flake rolled oats (not instant)
• 5 cups flour (approximately)
• 1 1/2 cups warm water
• 2 tablespoons active dry yeast
• 1 (12 ounce) bottle pale ale or (12 ounce) bottle brown ale
• 1/2 cup skim milk powder
• 1/2 cup packed brown sugar
• 1 tablespoon salt

1. Set aside 1/4 cup of the oats for the topping; in food processor, grind 2 cups of the remaining oats until fine; set aside.
2. Sprinkle remaining oats evenly over rimmed baking sheet; toast in 350F oven for 20 minutes, stirring once; let cool slightly.
3. Meanwhile, in small bowl, whisk together 1 cup of the flour, the warm water and the yeast; let stand until frothy, about 15 minutes.
4. In large bowl, whisk together the ale, skim milk powder, sugar and salt; whisk in yeast mixture; stir in 3 cups of the remaining flour and the ground and toasted oats; stir in enough of the remaining flour to make a slightly sticky dough; turn out onto lightly floured surface; knead until smooth and elastic, about 5 minutes, adding more of the remaining flour as necessary to prevent sticking; place in greased bowl, turning to grease all over; cover with plastic wrap; let rise in warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.
5. Punch dough down; cut in half; pat each half into 11- x 8-inch (28 x 20 cm) rectangle; starting at narrow end, roll up into cylinder; pinch along bottom to smooth and seal; fit into 2 greased 8- x 4-inch (1,5L) loaf pans; cover and let rise until doubled in bulk, about 1 hour.
6. Brush loaves lightly with water; sprinkle with reserved oats.
7. Bake in centre of preheated 375F (190C) oven until golden and loaves sound hollow when tapped on bottom, about 40 minutes.

largeflake, flour, water, active dry yeast, brown ale, milk powder, brown sugar, salt

Taken from www.food.com/recipe/beer-and-oat-bread-104622 (may not work)