Mixed bread "Malt-Hans"

Ingredients for 1 servings:

• 280 g malt beer
• 100 g water, lukewarm
• 14 g yeast
• 1 tsp sugar
• 270 g wheat flour type 1050
• 260 g rye flour type 997
• 2 tsp salt
• 2 tsp baking malt
• Flour for the work surface
• Fat and flour for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours

Dissolve the yeast in the lukewarm water. Place all the other ingredients in the mixing bowl of a stand mixer, add the yeast water, and knead with the dough hook on medium speed for 8 minutes until you have a smooth dough. Tip: The dough should come away from the bowl while kneading. Place the dough in a floured, sealable bowl and let it rise for 1-2 hours, until it has doubled in size. After the proving time, place the dough on the floured dough mat, knead, stretch, fold, and shape into a round. Then place it in the floured and greased Zaubermeister Lily (stoneware baking pan pot), lightly flour the surface, and let it rise for another 20 minutes. In the meantime, preheat the oven to 250°C (top/bottom heat). After the final proving time, score the loaf with a sharp knife, cover the pot, and place it on the oven rack on the lowest shelf of the preheated oven. Bake for 20 minutes at 250°C (480°F). Then reduce the temperature to 230°C and bake for the remaining time (approx. 30 minutes) until golden brown. To cool, place the bread on a raised wire rack with sufficient air circulation.