Summary

Ingredients

• 500 g wheat flour (whole rain)
• 250 g spelled flour, type 630
• 330 ml beer, pilsner or dark
• 1 tablespoon sugar
• 0.5 ½ cube yeast
• 1 tablespoon fennel seeds
• 1 tablespoon salt
• 1 egg (s)
• 1 ½ tablespoon mustard seeds
• 0.5 ½ bottle beer, approx. Additional
• 1 tablespoon parmesan, heaped

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Instructions

1. Pour the sugar over the yeast cube and dissolve it; as soon as the whole thing has dissolved, add the beer and stir everything well.
2. Weigh the flours and mix together. Make a well in the flour and pour the yeast-beer mixture into it. Mix with the flour from the edge to a dough that is not too firm / liquid and about. Let rise for 30 minutes.
3. To do this, run hot water into the sink, close the bowl with the lid and then place the bowl in the water.
4. Put 1 1/2 tablespoons of mustard seeds in a tall container, put in the hand blender and (to protect against flying mustard seeds) place a tea towel around the hand blender. Maltreat the mustard seeds until you have a kind of powder.
5. When the pre-dough is ready, take the bowl out of the water and add the fennel seeds, salt, parmesan and the egg. Sieve the mustard seed powder and put away the remaining peels.
6. Mix and knead everything with the hand mixer, adding as much beer (gradually) until the dough has the desired consistency.
7. Close the bowl and let it rise again in hot water until the dough has twice its volume.
8. Knead and shape again on a floured work surface and place on a prepared sheet. Let rise until the dough has enlarged significantly.
9. Score the top of the loaf with a sharp knife and brush with milk.
10. Put the bread in the oven preheated to 200 ° and bake for about 35 minutes. Then cover and let cool down.