Peel, wash and cut the potatoes into pieces. Then put in a saucepan, lightly salt and cook until soft. Then drain and let cool. Later mash with a fork and set aside.

Put the fresh yeast lukewarm malt beer in a mixing bowl / food processor, add the beet syrup and brown sugar. Then let it soak for about 8 minutes. Add both types of flour, sourdough, salt and the mashed potatoes that have been set aside, mix / knead for about 12 minutes.

Then fold the bread dough around twice with a dough card on a lightly floured work surface. Now cover the whole thing and place in a warm place and let go for about 1 hour. After GOING, shape again on a lightly floured work surface and place in a bread pan (previously lightly greased, floured), cut the bread and sprinkle with flour.

In the meantime, preheat the oven to 230 degrees top / bottom heat. Put the bread pan in the bottom rack and bake for about 70 minutes. Then let it cool down briefly in the pan, then turn it out and let it cool down completely on a rack.