Beer bread, spicy

Ingredients for 6 servings:

• 250 g flour (wheat flour 1050, bread flour)
• 200 ml water
• 5 g yeast
• 250 g flour (rye flour 1150)
• 600 g flour (wheat flour 1050, bread flour)
• 500 ml beer, dark (dkl. Hefeweizen)
• 35 g yeast (rest of the cube)
• 20 g salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the pre-dough, combine the first three ingredients in a bowl and mix. (If necessary, dissolve the yeast in the water first.) Cover the bowl and let the pre-dough stand in a warm place for at least six hours (I let it stand overnight). For the main dough: Put the flour in a bowl, make a well in the center, and pour in the pre-dough. Sprinkle the salt and beer along the edge, then crumble the yeast over the pre-dough. Knead everything with a dough scraper, then with your hands (in the original version)—I use my mixer with a dough hook—to form a firm dough. Takes about five minutes. Cover with a damp cloth and let rise for 45 minutes. Knead again and let rise for another 30 minutes. Divide the dough into two loaves and bake in a 220°C oven for about an hour. A wonderful bread to accompany any Baden-style snack. The somewhat time-consuming dough preparation is worth it with its superb flavor.