Honey-beer Bread

Summary

Ingredients

For the dough: (pre-dough)

• 12 g yeast
• 1 tablespoon honey
• 250 g wheat flour (whole rain)
• 250 g water

For the dough: (main dough)

• 150 g rye flour
• 300 g flour, 550
• 4 tablespoon honey
• 100 g water
• 150 g beer, (Bitburer)
• 15 g salt

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Instructions

1. Mix the ingredients for the pre-dough and let stand for 12-24 hours.
2. Slowly knead the pre-dough with the remaining ingredients for 5 minutes, then let it rest for 30 minutes, take the dough out of the bowl and fold, fold, fold, then shape into a ball and let it rest for 10 minutes again.
3. Pull into a strand, roll in flour, twirl and tie into a knot. Let rise for 1 hour.
4. Baking times:
5. Steam twice for 15 minutes at 250 ° C
6. 200 ° C 45 minutes
7. The times and temperatures are stamped on my old stove, but it is not to be taken for full.