Malt beer bread with yeast

Ingredients for 1 servings:

• 1,000 g wheat flour, type 1050
• 20 g yeast, fresh
• 20 g salt
• 1 bottle of malt beer (0.33 l)
• 300 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 15 minutes

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Dissolve the yeast in the salt and add to the flour. Knead with the malt beer and water to a dough that is not too firm. Depending on the type of flour, you may need more or less water, so add it little by little. Let the dough rise at room temperature until doubled in size or refrigerate for up to 18 hours. Divide into two pieces and gently press the dough with your hands to the desired length – twice as long as it is wide. Roll tightly, starting from the long side. Let it rise only until the oven is preheated to 300°C (or 250°C – depending on the oven). Cut diagonally and place in the oven. Immediately reduce the heat to 210°C. Bake at 250°C for a few minutes, then reduce the heat. Bake for about 35 minutes.