Beer Bread II

• 6 -8 cups hard white flour
• 2 cups brown ale, scum (barm)
• 3 cups barley malt mash (from a beer batch)
• 3 cups rolled oats

1. Combine mash and oats with 5 cups of flour.
2. Add the sediment and combine well, stirring in one direction to develop gluten.
3. Turn out dough onto a heavily floured board and knead, drawing in approximately another 3 cups of flour.
4. It will have the consistency of a heavy biscuit dough.
5. Shape into a smooth ball and place in a lightly oiled large stainless bowl.
6. Cover and let rise in a warm, humid place until about double in bulk, about two hours.
7. Punch down and divide into four loaves.
8. Place loaves in lightly oiled bread pans, cover and let rise in a warm, humid place for about one hour.
9. Preheat oven to 400 degrees F and bake loaves for approximately one hour.

hard white flour, brown ale, barley malt, rolled oats

Taken from www.food.com/recipe/beer-bread-ii-361923 (may not work)