Stir the sourdough mixture into the water. Add the sugar beet syrup. Fold in the flour. Cover and let ferment at room temperature. The amount of dough should have doubled. You can give the sourdough 24-36 hours for this.
Soak the grain mix in water for at least 6 hours, but also overnight.
Mix the topping with the sugar beet syrup, the other flour ingredients, the wheat beer and the water. In the case of water, the amount indicated is to be seen as the upper limit. I only needed 80 grams for the dough in the pictures. I usually hold back water and see how the dough develops and then add more water if necessary. Don't forget the salt. Discard the soaking water from the grains and add the grains to the dough.
Knead the dough with the food processor on the low level for 3 minutes and on the next higher level for a further 5 minutes. Kneading with your hands is difficult because the dough is very moist. Here, too, the kneading is not longer than about 8 minutes. You put the dough in the greased loaf pan and let it mature for about 3 hours. When it has enlarged and / or there are small cracks on the surface, it can be baked.
Preheat the oven to 230 ° C. Cut into the dough piece and place the baking pan in the middle rack and bake for 10 minutes with steam. Then let off the steam and reduce the temperature to 210 ° C and bake for another 55 - 60 minutes - if the crust is too dark on top, simply put aluminum foil over it.
The sourdough bread should ripen for at least 12 hours after baking before it is cut.