Summary

Ingredients

• Sourdough :
• 200 g rye flour, dark (type 1150)
• 200 ml water
• 100 g items to be set

For the dough:

• 200 g rye flour, dark (type 1150)
• 200 g wheat flour, dark (type 1050)
• 200 g spelled flour, dark (type 1050)
• 26 g salt
• 10 g caraway seeds, round
• 440 ml beer, (dark wheat beer)

Print Recipe Pin Recipe

Instructions

1. Prepare the sourdough and leave in a warm place for 24 hours. Take off 100 g of it and keep it again as an ASG.
2. Mix the sourdough, rye, wheat and spelled flour, salt, caraway seeds and beer and knead into a dough. Then let the dough rest for 30 minutes.
3. Knead the dough vigorously. The consistency of the dough is such that it can now be floured directly on a baking sheet to rise, or in a floured proofing basket until the dough has enlarged significantly (about 2 - 4 hours). Let the dough rise both times in a large bag so that they don`t dry out over the long term.
4. Preheat the oven to 250 ° C (convection), then switch to top / bottom heat.
5. If the dough piece has risen in the proofing basket, turn this dough piece out onto a baking sheet lined with baking paper.
6. Make a cut into the dough piece and shoot it in immediately. Swath vigorously. Pre-bake for 15 minutes, then reduce the temperature to 200 ° C and bake for another 50 minutes. Do a knock test.
7. Let the bread cool down well.
8. (The stated amount results in a large loaf weighing approx. 1.3 kg, half a smaller one weighing approx. 650 grams.)