1 cup brown sugar
1 tablespoon kosher salt
1 3/4 cups lightly toasted old-fashioned oats
1/4 cocoa powder
2 cups boiling water
1.5 cups stout (I used Guinness)
3 tablespoons of butter
1 pkg active dry yeast
1/4 cup warm water
3 cups all-purpose flour
3 cups whole wheat flour
1. Toast oats in the oven for 10 mins at 250* or in the toaster oven on medium toast ( I had to stir it then toast in the toaster oven twice)
2. Place brown sugar, cocoa powder, salt and toasted oats in a large mixing bowl. Add stout and stir then add boiling water. Add butter. Let stand till lukewarm ( Note: you want this to cool down to between 100*f and 110*f or you will kill the yeast, I use a meat thermometer to test temp)
3. When the oat mix has cooled near to 110* take a small bowl and sprinkle yeast over the 1/4 cup warm (100*-108*f) water. Let stand for about 5 minutes. Stir. Add this yeast mixture to the oat mixture and stir. I usually let it sit about 5 minutes at this point.
4. Preheat the oven at 250* for just 1 minute. TURN OFF THE OVEN.
5. Using a small measuring cup spoon flour into a 1 cup measuring cup so that the flour is not tightly packed and barely to the top of the cup. Add 1 cup of white flour and one of whole wheat and using a very strong spoon stir the mix up, repeat this with the 3rd and 4th cups of flour, by the 5th and 6th cup you will most likely need to butter your hands and stir in the last of the flour, try not to kneed the dough, just get it mixed in
6. Cover the mixing bowl with a warm damp tea towel and wet a wash cloth, wring it out and put it on the oven rack and place the covered bowl on top of it. Allow the dough to rise in the warm oven until doubled in bulk, about 1.5 to 2 hours. The longer the first rise is the better the second rise will work. This long rising period is taking the place of kneading the bread.
7. Remove dough from oven and pre heat oven to 425*. Take two standard sized loaf pans, 3 medium pans, or a deep springform style cake pan and grease very generously with butter. When dough has risen, punch it down using a couple of forks, stab the dough in the center first, then pull the dough from the sides of the bowl towards the center up onto itself.
8. Portion the dough into your prepared pans, lightly butter the top and cover loosely with plastic wrap. Let rise on top of the preheating stove until dough creeps above the rim of the loaf pan, 20-30 mins
9. Bake loaves for 10 min. Reduce heat to 350ºF. Bake for another 40 to 45 more minutes or until the bottom of the loaf sounds hollow when tapped —
Turn loaves out into wire racks immediately to cool.
10. Allow loaves to cool before cutting
To freeze the loaves I cut them in half, cool completely and wrap each portion in the plastic wrap I used in the second rise. I then place the wrapped loaves into a freezer bag.