Beer bread with oats and spelt

Ingredients for 1 servings:

• 330 ml beer
• ½ tsp sugar
• 1 packet of dry yeast
• 200 g spelt flour type 630
• 200 g wheat flour type 405
• 100 g oat flour
• 8 g salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 35 minutes

with dry yeast, makes a 520 g loaf

Pour the beer into a pot and heat it to lukewarm on the stove. (I prefer a mild pilsner.) Pour the beer into a tall container and stir in the sugar (it foams a lot, so use a container twice as tall). Slowly stir in one sachet of dry yeast, not all at once. Stir slowly for 1-2 minutes until there are no large lumps. Do not overmix, so that plenty of carbonation is retained. Let the beer mixture stand for at least 5 minutes. Mix together the spelt flour, wheat flour, oat flour, and salt. Add the beer mixture and knead by hand for at least 10 minutes. The dough will quickly become elastic and homogenous. Fold the dough several times and form a ball, cover, and let rise in a bowl for 1 hour. Prepare the desired baking pan. I use an oblong silicone loaf pan, which does not need to be greased or lined with parchment paper. Briefly fold the dough several times and place it in the pan. Always place the “seam” created by folding it downwards into the pan. Brush the surface with water and score crosswise grooves about 0.5 cm deep. Cover the pan and let the dough rise for another 15 minutes. Meanwhile, preheat the oven to 200 degrees Celsius (top/bottom heat) and place an ovenproof bowl filled with water on the oven rack. After 15 minutes, place the pan on the middle rack of the oven. It does not need to be covered. The bread is ready after 1 hour.