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.