Malt beer bread made from three types of flour and oat flakes

Ingredients for 1 servings:

• 150 g wholemeal spelt flour
• 150 g whole wheat flour
• 100 g wholemeal rye flour
• 2 tbsp white vinegar
• 2 tsp salt
• ¾ pack of dry yeast
• 50 ml water, hot
• 200 ml malt beer
• 100 g oat flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

without sourdough, also for the bread maker

In a bowl, dry-mix the three types of flour, oats, and yeast. Mix the vinegar with the malt beer. Dissolve the salt in the hot water and add it to the malt beer mixture. Pour this into the dry ingredients and mix everything well with the dough hook of a food processor for about 5-10 minutes, until a relatively firm dough forms. Or you can knead it by hand for that long. The bread doesn’t necessarily have to rise, but I find the crumb fluffier this way. So I cover it with a tea towel and let it rise in a warm place, such as on the radiator, for 15-20 minutes. Punch it down again briefly and let it rise for another 10 minutes. Pour it into the baking pan of the bread maker and bake for 50-60 minutes. The dough will be easy to handle, and you can certainly shape it into a loaf, which you can then bake in the oven. If baking in the oven, do not preheat the oven; simply place the bread in a cold oven. Bake on the middle rack with top and bottom heat for 40-50 minutes at 190 degrees Celsius. This yields a loaf of approximately 700 g, which is enough for one person for one week.