Malt beer bread by Sarah

Ingredients for 2 servings:

• 300 g spelt
• 500 ml malt beer
• 1 pinch(s) of sugar
• 15 g yeast, fresh
• 750 g wheat flour (wholemeal)
• 1 sachet of sourdough extract
• Salt
• 100 g cheese (e.g. Appenzeller)
• 250 g butter, soft
• 3 tbsp cherry brandy

Instructions

Working time approx. 30 minutes; Rest time approx. 17 hours; Total time approx. 17 hours 30 minutes

Soak the spelt with 200 ml of water and malt beer for about 16 hours. Heat 50 ml of water and sugar and dissolve the yeast in it. Make a well in the flour, pour in the yeast mixture, sprinkle a little flour over the yeast mixture, and let it rise for about 5 minutes. Then add the sourdough, salt, and spelt with the soaking liquid and knead into a smooth dough. Cover and let it rise in a warm place for about 20 minutes. Knead the dough again and let it rise for another 20 minutes. Divide the dough in half on a floured surface, form two oblong loaves, place on a baking tray lined with baking paper, and let it rise for another 20 minutes. Bake the loaves in a preheated oven (electric oven: 175°C, fan: 150°C, gas mark 2) for 40-50 minutes. This makes about 20 slices per loaf. Finely grate the cheese and stir it into the butter. Season with salt and kirsch. Spread on slices of bread. Serve with fresh radishes and walnuts.