Dark Lager Bread

• 1 bottle Heinekin Dark, or similar dark malty beer, stirred until flat
• 4 c all-purpose flour
• 2 t wheat gluten
• 1/4 c sugar
• 1/2 t salt
• 2 T oil
• 1 t yeast, in 2 oz warm water
• 1/2 t  barley malt syrup, pinch of salt, in 1 oz water

1. Start yeast in water, adding a tiny pinch of sugar, to make sure it'll rise. Wait a few minutes.
2. Mix flour, gluten, sugar, and salt. Add oil, yeast, and beer. Mix, correcting flour/liquid as needed.
3. Knead 10 minutes.
4. Put in an oiled bowl, cover, and let rise until doubled, about an hour. Punch down, and wait 10 minutes.
5. Divide the dough into two, and form two boules. Move onto a baking sheet lined with baking parchment. Cover, and let rise 45 minutes. Preheat oven to 400 degrees.
6. Make barley malt and salt water mixture. Taste to make sure it's salty and malty. Brush onto the bread. Make a deep slash around the side of the loaves.
7. Put loaves into oven, wait 2 minutes, squirt the bottom of the oven with water to make steam and quickly close the door. Bake 20 minutes, reduce heat to 375, and make 20 more minutes, or until done. Cool.
8. Slice and serve with good-quality butter.