Beer Bread with Sourdough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 14 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g rye flour, 1150, sifted
- 500 g wheat flour, 1050
- 300 ml beer, possibly a little less or more
- 150 g sourdouh
- 20 g yeast, fresh
- 2 tablespoon salt
- water
Print Recipe
Pin Recipe Instructions
- Mix the sourdough (not sourdough extract) with rye flour and water to a soft, but not runny dough. Let stand for at least 12 hours. Remove 150 g of this again for the next baking.
- Add the wheat flour, the yeast dissolved in salt and the beer and knead in the food processor for 10 minutes. Do not add the beer all at once, depending on the quality of the flour you need more or less. The dough should be soft but malleable.
- Let rise for about 2 - 4 hours, depending on the room temperature, the dough should have bubbles.
- Take the dough out of the bowl, do not knead, rather fold it into shape.
- Wrap it tightly in a kitchen towel on a baking sheet lined with baking paper so that the loaf does not stretch out.
- Then preheat the oven to 250 ° or, if possible, to 300 °.
- Remove the cloth and put the bread in the oven, spray water on the loaf and the oven walls and immediately reduce to 200 °. Bake for 45 minutes.
- Spray again with water while it is still hot, this gives a nice shine.
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