Summary

Ingredients

• 400 g rye flour, type 997
• 400 ml water, lukewarm, approx. 35 ° C
• 80 g rye sourdouh
• 50 g sunflower seeds, or pumpkin seeds or linseed
• 500 ml beer (black beer), or strong beer
• 450 g spelled flour (whole wheat) or whole wheat flour
• 450 g rye flour, type 997
• 25 g salt
• 5 g caraway powder
• 5 g coriander powder
• 5 g fennel, round
• 5 g Schabzierklee, round

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Instructions

1. Here is a juicy mixed rye bread (final weight approx. 2 kg) that tastes spicy but not spicy. The beer gives it a strong color inside and a slightly malty taste.
2. For the sourdough:
3. Mix 400 g of rye flour with the water and the topping and let it ferment for 10-14 hours in a warm place (I always put it in the oven and just turn on the light).
4. Remove approx. 80 g of the finished sourdough and keep it for the next baking.
5. At the same time stir the whole spelled flour with the spices, the sunflower seeds and the beer and leave to swell covered parallel to the sourdough.
6. Mix 800 g of sourdough with the beer-spice-seed pulp and process with approx. 450 g of rye flour to make a bread dough. The dough should still be slightly sticky. Let rest for 30 minutes, then grind well (if possible with baker`s starch, not with water).
7. Then let the dough rise in a proofing basket covered with a cloth until it cracks slightly on the surface and has roughly doubled in volume. I also do this in the oven with the light on. For me it took 90 minutes for the bread to finish.
8. Bake at 250 ° C for 30 minutes, steaming well. The bread spreads a little. Then switch it down to 200 ° C, water the breadcrumbs again vigorously and finish baking.
9. After baking, wrap the bread in a clean tea towel and let it cool. The cloth ensures that the moisture stays in the bread better. The crumb remains crispy and crisp.