by Heather Schmitt-Gonzalez / Monday, February 7, 2011
Oatmeal Brown Ale Rolls (or Bread)
When making one batch of the bread, I used a Leinie's 1888 Bock (a blending of dark and pale roasted malted barley and hops...aged longer to create a robust buck w/ a creamy head). That worked nicely, as well! So...an Oatmeal Bock Loaf, if you will. But Newcastle does this recipe the most justice.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.