Summary

Ingredients

• 500 g spelled flour, type 630
• 200 g spelled flour (whole rain)
• 300 g rye flour, type 1150
• 2 tablespoon, leveled salt
• 700 ml beer, dark, room temperature
• 50 g suar beet syrup
• 1 cube yeast
• some condensed milk
• Fat, for the shape

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Instructions

1. Mix the flours, salt and yeast in a mixing bowl. Add the beer and the sugar beet syrup and knead everything with the dough hook for about 5 minutes until the dough loosens from the edge of the bowl. Cover the bowl with a cloth and let rise for about 45 minutes.
2. Grease the baking pan well. After the resting phase, knead the dough vigorously again and place it in the baking pan. Smooth out the dough and let rise for another 30 minutes.
3. Put a cup of water in the oven and heat it to 230 degrees. To get the crumb of the bread shiny, you can spread a little condensed milk on the dough. Slide the baking pan with the dough onto the second rack from the bottom of the oven and bake for 15 minutes. Reduce the temperature to 180 degrees and bake the bread for about 45 minutes. Take the bread out of the pan immediately after baking and do the knock test (must sound hollow).
4. Tip:
5. I`ve tried various other beers, it`s also very tasty with Hefeweizen, for example, but I`ve reduced the amount of sugar beet syrup.