Monastery Bread

Summary

Prep Time	15 mins
Cook Time	1 hr
Total Time	3 hrs 45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Sourdough :
254 g rye flour, dark 1150
254 ml water
100 g items to be set

For the dough:

150 g rye flour, dark 1
400 g wheat flour, dark 1050
16 g salt
1 teaspoon, heaped bread spice mixture, ground
350 ml beer, dark bock beer

Instructions

Prepare the sourdough and leave in a warm place for 24 hours. Take off 100 g of it and keep it again as an ASG.
Mix the sourdough, rye and wheat flour, salt, bread spices and beer and knead into a dough. Then let the dough rest for 30 minutes.
Knead the dough vigorously and leave it covered in a floured proofing basket until the dough has enlarged significantly (about 1.5 - 2 hours).
Preheat the oven to 250 ° C (convection), then switch to top / bottom heat.
Turn the bread out onto a parchment-lined baking sheet and pour in. Swath vigorously. Pre-bake for 10 minutes, then reduce the temperature to 200 ° C and bake for another 50 minutes. Do a knock test.
Let the bread cool down well.

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