Stout, Oat and Honey knots ( Dan Lepard)

I always love the beer flavour in this bread, the soft texture and all of the oats used here, certainly made me full for the whole half day.

Dan Lepard ( The Guardian)
Ingredients
75g rolled oats
500ml stout or other beer, cider or apple juice ( I used Guinness stout)
50g unsalted butter
50g honey
1 sachet easy blend-yeast
400g strong white flour
150g wholemeal, rye or spelt flour (  I used half wholemeal, half rye here)
1 and 3/4 tsp salt

Oats and stout added with the flours

well-risen dough

very big sandwich roll

ready to make a knot

Method
1.  Heat the oven to 200C (180C fan-assisted).  Place the oats on a tray in the oven for slightly over 25 minutes until they turn a rich golden brown.  In a saucepan, pour in the stout. Add the oats, bring it to boil on medium heat.  Remove from the heat,  add in butter and honey, cover the lid and leave for 30 minutes until it's barely warm.

2.  Rinse boiling water over a large mixing bowl and dry it well.  Pour in the flours, add the yeast and salt, mix them well. Next, pour in the warm oatmeal mixture and give it a good stir using your fingers.  Cover the bowl and leave for 10 minutes.

3.  Transfer the dough to a lightly oiled working area, give it a gentle knead for 10 to 12 seconds.  Cover and leave for 10 minutes. Then, repeat the light knead twice more at 10 minute intervals.  Cover and let it rise in a warm area for an hour.  Divide the dough into pieces. For a big sandwich rolls, weigh about 225g pieces;  for dinner rolls weigh about 100g pieces.

4. Roll each piece of dough on a lightly floured surface into a sausage about 15cm -20cm long.  Tie in a knot and place on the tray.  If you want to a coating of oats on the rolls, lay a sheet of wet kitchen paper on one dinner plate and spoon rolled oats onto another, then roll the dough sausage first on the wet paper and then in the oats before knotting.

5.  Sit each roll on the tray spaced 4-5cm apart, cover and leave for about an hour until doubled in size.  Bake at preheated oven of 210C for 20 minutes then reduce to 180C, until it turns to a good golden brown colour.  Leave to cool on wire rack cover it loosely with a dry tea-towel.