Classic sourdough bread with malt beer

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put salt first, then rye flour in a bowl. Crumble the yeast into it and rub the yeast with your hands and some flour to crumble. Yeast must only be added to the first fresh sourdough. (With the next bread, the remaining and newly fed batch is so stable that yeast is no longer needed). Add sourdough and malt beer to the flour mixture. Knead with the dough hooks of the hand mixer, better with the food processor to a dough (dough is moist and sticky!). Dust with flour, cover and leave to rise in a warm place for about 1 hour

2. 2

   Briefly knead the dough on a work surface dusted with flour. Shape into an elongated loaf. Turn in flour and place on a baking tray lined with baking paper. Cut several times with a sharp knife. Cover and leave to rise for about 1 hour. Put the baking tray into the preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer), spray the oven walls with water. Bake for 15 minutes, then reduce the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) and bake for another 40-45 minutes. Let cool on a cake rack. Let rye bread cool down completely before eating, as warm rye bread can cause stomach ache

3. 3

   waiting time approx. 2 hours