Malt beer bread from the Roman pot

Ingredients for 1 servings:

• 500 g wheat flour type 405
• 3 tsp salt
• 4 g fresh yeast
• 400 ml malt beer
• 1 tbsp oil

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 hours

Finely crumble the yeast and place it in a bowl with the malt beer, salt, and flour; mix well. No need to knead. Place a tea towel over the bowl and let the dough rise in the oven with the light on for 12 to 20 hours. Keep the oven door slightly ajar with a wooden spoon wedged between the holes. Soak the Römertopf in water for at least an hour. Remove the bowl with the dough from the oven. Then place the empty Römertopf in the cold oven and set the temperature to 250 degrees Celsius (top/bottom heat). When the oven has reached 250 degrees Celsius (top/bottom heat), remove the Römertopf, remove the lid, and lightly brush the baking surface with oil. Mix the dough again, then place it in the Römertopf, put the lid on, and bake in the oven for one hour. Check the browning of the bread after 50 minutes; if necessary, remove the lid and finish cooking uncovered. The bread will be wonderfully moist if baked with the lid on. Variations with grains, nuts, spices, other flours and other liquids are possible.