Malt beer bread

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Soak spelt with 200 ml water and malt beer for about 16 hours. Heat 50 ml water with sugar and dissolve the yeast in it. Press a depression into the flour, pour in the yeast mixture, dust the flour over it and let it rise for about 5 minutes.

2. 2

   Then add sourdough, salt and spelt with soaking liquid and knead to a smooth dough. Cover and leave to rise in a warm place for about 20 minutes. Knead the dough again and let it rise again for about 20 minutes.

3. 3

   Halve the dough on a floured work surface. Form 2 longish loaves, place them on a baking tray lined with baking paper and let them rise again for another 20 minutes. Bake the breads in a preheated oven (electric: 175 °C/ gas: level 2) for 40-50 minutes.

4. 4

   Makes about 20 slices per bread. Grate cheese finely and fold into the butter. Season to taste with salt and kirsch. Spread the bread slices with it. Serve with fresh radishes and walnuts.