Monastery Bread

Summary

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

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Instructions

1. 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.
2. 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.
3. Knead the dough vigorously and leave it covered in a floured proofing basket until the dough has enlarged significantly (about 1.5 - 2 hours).
4. Preheat the oven to 250 ° C (convection), then switch to top / bottom heat.
5. 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.
6. Let the bread cool down well.