AT A GLANCE
|01||For stout and oat loaf, preheat oven to 180C. Scatter oats in an even layer on a baking tray and bake, shaking occasionally, until golden (4-5 minutes), set aside to cool. Warm stout in a small saucepan over low heat to just below a simmer, remove from heat, add oats and molasses, set aside to cool until lukewarm. Combine apple, yeast, stout mixture and 100ml warm water in a bowl. Combine flours and 2 tsp sea salt in a large separate bowl, make a well, add stout mixture and stir slowly to incorporate. Turn onto a lightly floured work surface and knead until smooth (4-5 minutes), adding extra flour if a little sticky. Place in a lightly oiled bowl, cover and stand in a warm place until doubled in size (45 minutes-1 hour). Increase oven to 220C. Knock back dough, knead lightly and shape into a 20cm diameter loaf. Place on a lightly floured baking tray, set aside until doubled in size (1 hour). Bake for 20 minutes, reduce heat to 180C, and bake until loaf is cooked through and sounds hollow when tapped (15-20 minutes). Cool on a wire rack, then slice thickly. Stout and oat loaf will keep for 2-3 days in plastic wrap.|
|02||Increase oven heat to 220C. Pound garlic, rosemary, peppercorns, half the oil and 2 tsp sea salt in a mortar and pestle to a smooth paste. Rub into scored pork skin and place in a small roasting tray. Add apple, drizzle with apple juice and remaining oil and season to taste. Roast for 15 minutes, reduce oven to 180C and roast until pork is cooked through (40-45 minutes). Remove pork from roasting tray, cover loosely with foil and set aside to rest (10-15 minutes), then slice thinly. Coarsely mash apple and pan juices together with a fork, season to taste, spread over half the bread slices, top with pork and rocket. Season to taste, top with remaining slices and serve.|
Note Spelt flour is available from select delicatessens and health food shops.