Summary

Ingredients

• 250 g sourdouh, (rye T 1150)
• 350 g spelled flour, T 1050
• 250 g wheat flour, T 812 or 1050
• 200 g rye flour, T 1150
• 500 ml water, lukewarm
• 1 teaspoon, sprinkled coriander, acc.
• 20 g salt
• 10 g yeast,
• 50 ml beer, dark (not cold), for the bread crust
• 2 g yeast, fresh
• 30 g rye flour, T 1150

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Instructions

1. Mix the ingredients for the bread crust thoroughly and let stand for 30 minutes at room temperature.
2. In the meantime, slowly knead the remaining ingredients in the food processor for 10 minutes and leave to rest in the bowl for 30 minutes. Then knead again thoroughly. Place in a proving basket (sprinkled with a little flour) and let rise covered for 2 hours until small cracks appear.
3. Overturn on a baking sheet and coat everything thickly with the beer paste. Bake in the preheated oven at O / U 250 ° on the 2nd shelf from the bottom for 10 minutes, switch down to 200 ° and bake for another 25 minutes (if necessary, do a tapping test).
4. The bread weighs around 1.5 kg and tastes very good even without a beer crust. If that`s too big for you, you can divide the dough and bake two loaves of bread from it.