Summary

Ingredients

• 300 g spelled
• 500 ml malt beer
• 1 pinch (s) sugar
• 15 g yeast, fresh
• 750 g wheat flour (whole rain)
• 1 sachet sourdough extract
• salt
• 100 g cheese, (e.. Appenzeller)
• 250 g butter, soft
• 3 tablespoon kirsch

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Instructions

1. Soak the spelled with 200 ml of water and malt beer for about 16 hours.
2. Heat 50 ml of water and sugar and dissolve the yeast in them. Make a well in the flour, pour in the yeast mixture, dust some flour over the yeast mixture and let rise for about 5 minutes.
3. Then add the sourdough, salt and spelled with soaking liquid and knead into a smooth dough. Cover and let rise in a warm place for about 20 minutes. Knead the dough again and let rise for another 20 minutes.
4. Halve the dough on a floured work surface, form two long loaves of bread, place on a baking sheet lined with baking paper and let rise for another 20 minutes. Bake bread in a preheated oven (electric stove: 175 °, fan oven: 150 °, gas level 2) for 40-50 minutes. Makes about 20 slices per bread.
5. Finely grate the cheese and stir into the butter. Season with salt and kirsch to taste. Brush bread slices with it. Fresh radishes and walnuts also taste great.