Summary

Ingredients

• 500 g rye flour
• 75 g sourdouh (rye)
• 200 ml beer, e.g. Iserlohner, room temperature
• 100 ml warm soda water
• 2 teaspoons salt
• 1 handful grain (6-grain mixture)
• 0.5 ½ cube fresh yeast or 1 pack dry yeast
• 1 tablespoon turnip tops
• Fat, for the shape

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Instructions

1. Dissolve the yeast in the water. Knead with all the other ingredients in the food processor for 5 minutes.
2. Pour the dough into an oiled or greased loaf pan and let rise in a warm place for a good 2 hours.
3. Preheat the oven to 220 ° C. Bake the bread for 15-20 minutes, then lower the temperature to 200 ° C and bake for another 30 minutes.