Rye Flake Bread with Malt Beer and Sourdough
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 3 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g rye flakes
- 400 ml malt beer
- 600 g sourdouh (rye sourdouh)
- 300 g flour (rye flour)
- 1 tablespoon salt
Print Recipe
Pin Recipe Instructions
- Let the rye flakes soak in about 300 ml of malt beer for about 1 hour. Then knead well with the sourdough, another 100 ml of malt beer (depending on the consistency, more), the rye flour and the salt.
- Let rise in a large loaf pan for about 2 hours and then bake. I bake at 250 degrees for 10 minutes, then 15 minutes at 220 degrees and then another 45 minutes at around 190 degrees. Ideally, about 20 minutes before the end of the baking process, I would think about taking the bread out of the mold and baking it without the mold.
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