Whole-grain sourdough beer bread

Ingredients for 1 servings:

• 120 g water
• 100 g seeds or grains of your choice (sesame, chia, flaxseed, sunflower, pumpkin…)
• 330 ml beer, malt beer etc. to taste
• 200 g wholemeal rye flour
• 200 g wholemeal spelt flour or wholemeal wheat flour
• 100 g spelt flour type 630
• 7 g fresh yeast
• 15 g dry sourdough
• 10 g barley malt
• 12 g salt
• 3 g bread spice mix

Instructions

Working time approx. 20 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 1 hour; Total time approx. 11 hours 20 minutes

Heat the water. Pour it over the seeds/grains and let them soak for at least 60 minutes, or longer if desired. Stir everything occasionally; when the water is absorbed, add a little more beer. Sift the flours into a bowl and mix. Make a well in the flour. Crumble in the yeast and dissolve it in a little lukewarm beer, then lightly cover with the surrounding flour. Let the mixture rise for about 15 minutes. Mix the other dry ingredients and add it. Slowly add the soaked seeds, including the water, and the remaining warm beer, mix in, and knead for 5 minutes until the dough becomes more pliable. Place the dough in the covered bowl in the refrigerator and let it rise overnight. The next day, turn the dough out onto a floured work surface and let it rest, covered, for 15 minutes. Then stretch and fold the dough (once on each side), let it rest for about 15 minutes, and then stretch and fold it again (once on each side). Place the dough in a tin or proving basket. Sprinkle in seeds for a more attractive appearance. Now preheat the oven to 250°C (top/bottom heat). Use a bread baking stone if you like, then preheat for about 1 hour. Let the dough stand at room temperature until the oven is firmly preheated. Turn the dough out of the proving basket onto the bread baking stone or baking sheet, score a cross, and place the dough in the oven. Repeat the process with the dough in the baking tin. Baking: Bake the bread for 5 minutes at 250°C (482°F). Then pour 100 ml of water onto the bottom of the oven and bake the bread for another 5 minutes at 250°C (convection oven). Open the oven briefly to allow any remaining steam to escape. Reduce the temperature to 200°C (492°F), turn off the fan, and bake the bread for another 50 minutes (top/bottom heat). The total baking time is about 1 hour. Depending on the shape, the bread will be done a little sooner or later; use a skewer or tap to test it. Let the bread cool. The bread has approximately 1600 kcal.