This delicious traditional loaf is perfect for a ploughman's lunch. Enjoy it with a pint.
Put the flours in a large mixing bowl. Add the yeast to one side of the bowl, and the salt to the other so that they do not come into contact until you mix the dough.
Make a well in the middle of the flour and add the beer and oil. Using your hands, mix everything together until you have a rough, shaggy dough.
Turn the dough out onto a work surface and knead for about 8–10 minutes, until smooth and pliable. When you can stretch it thin enough to see through, place the dough back in the mixing bowl and cover.
Leave the dough in a warm place for 45–60 minutes, until doubled in volume.
Butter an 8" loaf tin.
Turn the dough out onto a floured surface. Fold it over twice, and then roll it up. Place it in the loaf tin, seam down. Cover again and return it to the warm place for approximately 45 minutes.
When the loaf has doubled in size again, and is springy to the touch but dimples when gently poked, taking a few seconds to spring back, it's ready to bake. If it springs back too quickly, leave it a little longer.
Place in the middle of a preheated oven to (180°C (Fan) /350°F (Fan) /Gas Mark 6) and bake for about 40-45 minutes.
Test after 40 minutes. Turn the bread out of the loaf tin, then tap the bottom. If it sounds hollow, it's done. If in doubt, pop it back in the oven for five minutes. You don't need to put it back in the tin for this.
Hints & Tips for Making Leftover Beer Bread