Summary

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

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Instructions

1. 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.
2. 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).