Monastery bread

Ingredients for 1 servings:

• Sourdough:
• 254 g rye flour, dark 1150
• 254 ml water
• 100 g starter
• 150 g rye flour, dark 1150
• 400 g wheat flour, dark 1050
• 16 g salt
• 1 tsp, heaped bread spice mix, ground
• 350 ml beer, dark bock beer

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 45 minutes

a rustic bread

Prepare the sourdough starter and let it stand in a warm place for 24 hours. Take 100g of it and store it again as a sourdough starter. Combine the sourdough, rye and wheat flour, salt, bread spice, and beer and knead into a dough. Then let the dough rest for 30 minutes. Knead the dough thoroughly and let it rise, covered, in a floured proving basket until it has significantly increased in size (about 1.5–2 hours). Preheat the oven to 250°C (fan oven), then switch to top/bottom heat. Turn the bread out onto a baking sheet lined with baking paper and place it in the oven. Steam thoroughly. Pre-bake for 10 minutes, then reduce the temperature to 200°C and bake for a further 50 minutes. Tap the bread to test if it is cooked. Let the bread cool completely.