Summary

Ingredients

• 8 g fresh yeast
• 300 ml beer (Guinness or Porter)
• 1 tablespoon sugar beet syrup or honey
• 250 g rye flour, type 1150
• 470 g wheat flour, type 550
• 75 g sourdouh (rye sourdouh), if not available, you need 20 fresh yeast instead the 8
• 2 medium banana (s), ripe
• 100 g oatmeal
• 2 teaspoons salt
• oil

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Instructions

1. Dissolve the yeast and sugar beet syrup in the lukewarm beer.
2. Mix both flours in a bowl, add the sourdough and oat flakes and knead with the food processor on the lowest setting for about 5 minutes.
3. Then add the salt and knead for another 4 - 6 minutes.
4. While kneading, add the mashed bananas tablespoon at a time. If the dough is too sticky, add a little more wheat flour. The dough should come off the edge of the bowl and have a soft consistency. Now put the dough in a large, oiled bowl and cover and let rise in a warm place for about 45 minutes.
5. Now knead the dough briefly on a floured work surface, shape it into a round shape and cover it in a floured bowl or proving basket and let it rest for about 1 hour in a warm place.
6. Meanwhile, heat up the oven with the pot or Dutch oven to 250 ° C - this takes about 45 minutes.
7. Let the dough slide into the Dutch oven, cover with the lid and bake for 15 minutes. Then lower the temperature to 210 ° C and bake the bread in about 35 - 45 minutes. Then take the bread out of the pan and leave it in the switched-off oven with the door slightly open for another 10 minutes.
8. Now just let it cool down on a wire rack and enjoy.