Köstritzer Schwarzbierknorz

Ingredients for 1 servings:

• 400 g wheat flour type 550
• 100 g rye flour
• 10 g salt
• 1 packet of dry yeast
• 1 tbsp, heaped beet syrup
• 0.33 liters of dark beer, e.g. Köstritzer
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 20 minutes

a strong, darker bread, makes 2 loaves

Sift the flour, yeast, and salt. Mix the sugar beet syrup with the dark beer, add it to the flour, and knead into a yeast dough. Let it rise until it has doubled in size. Then knead again. If the dough is still too sticky, knead in a little more flour. Divide the dough into two equal pieces. On a floured surface, shape each piece into a log about 40-45 cm long, leaving the middle part slightly thicker. Fold the two ends forward and twist them together like a corkscrew. Place on a baking sheet, cover, and let rise for another 20 minutes. Preheat the oven to 210°C and place a metal bowl inside. Place the baking sheet with the bread in the oven, pour a cup of water into the metal bowl, and immediately close the oven door. Bake the bread for about 35-40 minutes, then let it cool on a wire rack.