Beer bread with sourdough

Ingredients for 1 servings:

• 450 g rye flour, 1150, sifted
• 500 g wheat flour, 1050
• 300 ml beer, maybe a little less or more
• 150 g sourdough
• 20 g yeast, fresh
• 2 tbsp salt
• Water

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Total time approx. 14 hours 30 minutes

A light, delicious bread

Mix sourdough (not sourdough extract) with rye flour and water to form a soft but not runny dough. Let stand for at least 12 hours. Reserve 150g of sourdough for the next baking. Add the wheat flour, yeast dissolved in salt, and beer, and knead in a food processor for 10 minutes. Don’t add the beer all at once; you may need more or less depending on the quality of the flour. The dough should be soft but pliable. Let it rise for about 2-4 hours, depending on room temperature; the dough should have developed bubbles. Remove the dough from the bowl; do not knead, but rather fold it into shape. Place it on a baking sheet lined with parchment paper and wrap it tightly in a kitchen towel so the loaf doesn’t expand. Then preheat the oven to 250°C (480°F) or, if possible, 300°C (500°F). Remove the towel and place the bread in the oven. Spray water on the loaf and the oven walls, and immediately reduce the temperature to 200°C (400°F). Bake for 45 minutes. While still hot, spray with water again for a nice shine.