Badger Ale and Walnut Loaf

method:

• 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 220C/425F/Gas 7 (reduce for fan ovens) and placea 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 190C/375F/Gas 5 and cook for a further 20-25 minutes.