Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 2 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g rye flour, T 1150
- 5 g yeast
- 200 ml beer, dark (not cold)
- 150 g rye flour, T 1
- 200 g wheat flour, T 812 or 1050
- 300 g spelled flour, T 1050
- 30 g yeast, fresh
- 250 ml water, lukewarm
- 20 g salt
- 1 teaspoon, sprinkled coriander, acc.
- 1 teaspoon baking malt
Print Recipe
Pin Recipe Instructions
- Mix the first three ingredients and let rise for 45 minutes at room temperature. Then remove 2 tablespoons (50 g) for the crust and leave covered.
- Mix the dry ingredients well. Gradually stir in the beer mass, finely crumbled yeast and water. Knead slowly with the food processor for 5 minutes on a low setting. Let the dough rest for 30 minutes. Put the dough in a proofing basket sprinkled with a little flour and let rise for 1 hour at room temperature. Turn the dough out onto a baking sheet and brush everything with the saved beer mass and cut into it several times. Bake in the preheated oven at O / U 250 ° on the 2nd shelf from the bottom for 10 minutes, switch back to 200 ° and bake for another 20 minutes (make a tapping test).
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