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The ale in this loaf gives it a wonderfully deep flavour and the walnuts provide texture and substance
Place the flour, oats, yeast and salt in a large mixing bowl. Add the Badger ale and olive oil, and mix to a rough dough with one hand . Add a little more flour or ale as needed to make a soft, sticky dough.
Turn out onto a floured work surface and knead for 8-10 minutes until the dough is silky and pings back when pressed. Shape into a round and place in an oiled mixing bowl. Cover the and leave to rise in a warm place until doubled in size.
Knock back the dough for two minutes then stretch out on the worktop. Scatter over the walnut pieces, fold, roll and knead briefly to disperse them. Form into two equal size rounds and place on lined baking sheets. Cover with a clean tea towel and leave to prove until nearly doubled in size.
Meanwhile, preheat the oven to 220ºC/Fan 200ºC/Gas 7 and place a baking tray of boiling water in the bottom of the oven. Slash a cross in each loaf with a serrated knife, and bake for 35-40 minutes until the loaves feel hollow when you tap the base. If the loaves are browning too quickly, turn the heat down after 15 minutes to 190ºC/170 ºC/Gas 5 and cook for a further 20-25 minutes.
Place the flour, oats, yeast and salt in a large mixing bowl. Add the Badger ale and olive oil, and mix to a rough dough with one hand . Add a little more flour or ale as needed to make a soft, sticky dough.
Turn out onto a floured work surface and knead for 8-10 minutes until the dough is silky and pings back when pressed. Shape into a round and place in an oiled mixing bowl. Cover the and leave to rise in a warm place until doubled in size.
Knock back the dough for two minutes then stretch out on the worktop. Scatter over the walnut pieces, fold, roll and knead briefly to disperse them. Form into two equal size rounds and place on lined baking sheets. Cover with a clean tea towel and leave to prove until nearly doubled in size.
Meanwhile, preheat the oven to 220ºC/Fan 200ºC/Gas 7 and place a baking tray of boiling water in the bottom of the oven. Slash a cross in each loaf with a serrated knife, and bake for 35-40 minutes until the loaves feel hollow when you tap the base. If the loaves are browning too quickly, turn the heat down after 15 minutes to 190ºC/170 ºC/Gas 5 and cook for a further 20-25 minutes.
15 minutes
Serves 18-22 scones
