Summary

Ingredients

• 350 g rye flour, T 1150
• 350 g wheat flour, T 1050
• 1 cube yeast, 42 g
• 2 tablespoon oil, neutral
• 500 ml beer, dark, room temperature
• 15 g salt

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Instructions

1. Put the two types of flour in a bowl, make a well in the middle and pour the yeast dissolved with a little beer into this well. Sprinkle some flour on top and let rise for a few minutes.
2. Add the oil, salt and the rest of the beer and mix everything very well. Cover the dough and let it rest for about 20 minutes. It should have doubled in time.
3. I then preheat the oven to 50 degrees, turn it off and put the covered bowl in.
4. Then I sprinkle some flour over the dough so that it doesn`t stick to my hands when I take it out. Then it is kneaded well again on the floured work surface. Now you form a ball with floured hands and put it with the end up in a bread basket strewn with flour. Keep warm for 30 minutes until the batter has doubled in size. Line a baking sheet with parchment paper and carefully turn the loaf out onto the sheet
5. Now preheat the oven to 220 degrees top / bottom heat or 220 degrees circulating air. Bake the bread for 10 minutes at 220 degrees, then lower the temperature to 200 degrees (convection 180 degrees) and bake for 40-50 minutes.
6. There is a particularly nice crust if you spray the oven and bread with water or put a shallow bowl with hot water inside.