Stir the dry yeast into the warm water and add the sugar around the wheat flour to "wake up" the yeast. Let the whole thing stand for about 30 minutes .... Mix rye flour, spelled flour and salt. Add the sourdough (recipe for this: see my cookbook).

Add the yeast-water suspension and the beer and knead vigorously with your hands to form a forged dough. The beer fresh from the refrigerator is ideal for drinking, but the beer should be room temperature for baking bread.

Put the dough in a proofing basket (if you don't have one, make a loaf of bread) and let it rise for 1-2 hours. Put the bread on a baking sheet lined with baking paper - do not bake the proofing basket!

Bake the bread in the preheated oven for 20 minutes at 240 ° C and 40 minutes at 150 ° C.