Hearty spelt mixed bread

Ingredients for 1 servings:

• 100 g rye flour, T 1150
• 5 g yeast
• 200 ml beer, dark (not cold)
• 150 g rye flour, T 1150
• 200 g wheat flour, T 812 or 1050
• 300 g spelt flour, T 1050
• 30 g yeast, fresh
• 250 ml water, lukewarm
• 20 g salt
• 1 tsp, chopped coriander, ground.
• 1 tsp baking malt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 25 minutes

Yeast bread

Mix the first three ingredients and let it rise for 45 minutes at room temperature. Then take 2 tablespoons (50 g) for the crust and let it stand, covered. Mix the dry ingredients well. Gradually stir in the beer mixture, finely crumbled yeast and water. Knead slowly with a food processor on low speed for 5 minutes. Let the dough rest for 30 minutes. Place the dough in a lightly floured proving basket and let it rise for 1 hour at room temperature. Turn the dough out onto a baking sheet and spread the reserved beer mixture over everything, scoring several times. Bake in a preheated oven at 250°C (top/bottom) on the 2nd shelf from the bottom for 10 minutes, then reduce the temperature to 200°C (400°F) and bake for a further 20 minutes (tap to test if it snaps shut).