Baking mix for beer bread

Ingredients for 1 servings:

• 180 g wholemeal rye flour
• 180 g spelt flour type 630
• 90 g wheat flour type 1050
• grains
• 15 g chia seeds
• 80 g seeds, e.g. flax seeds, sunflower seeds, pumpkin seeds
• 6 g dry sourdough (rye)
• 8 g dry sourdough (spelt)
• 9 g barley malt
• 12 g salt
• 4 g bread spice mix
• 1 tsp brown sugar
• 1 packet of dry yeast
• 330 ml dark beer

Instructions

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

Gift from the kitchen to bake yourself

Pour all ingredients into a nice glass jar. It looks especially nice when the flours, seed mix, and spices are layered. I place the closed packet of dry yeast on top and even add the beer can separately. Write the recipe instructions on a rolled-up piece of paper and attach it to the jar. Empty the ingredients from the jar into a bowl, including the dry yeast. Mix all dry ingredients with a wooden spoon. Heat the beer to lukewarm and gradually add it to the bowl. Knead the dough thoroughly with a mixer/dough hook for about eight minutes. Cover the dough in the bowl and let it rise at room temperature for at least 30 minutes. It can also be longer. Preheat the oven to 250°C (top/bottom heat). Line a baking sheet with parchment paper. After the rising time is up, remove the dough from the bowl, knead briefly, form a loaf, and place it on the cold baking sheet. Cover again and let it rise at room temperature for at least 30 minutes. Remove the towel, cut a cross into the loaf with a knife, brush with a little water, and sprinkle with grains, nuts, seeds, oats, or cornflakes, if desired. Sesame seeds are highly recommended. Place the bread in the preheated oven. After five minutes, pour about 100 ml of water onto the oven floor and, if available, turn on the fan. Reduce the temperature to 225°C. After another five minutes, open the oven door briefly to allow the steam to escape, and then reduce the temperature to 180°C. Bake for about another 55 minutes, then remove the bread from the oven and let it cool for an hour.