Baker Süpke's Black Beer Bread
| -========= | REZKONV-Recipe - RezkonvSuite v1.4  |
| Title: | Black beer bread |
| Categories: | Baking, Yeast, Sourdough, Bread |
| Yield: | 2 Breads à 750 g |
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Ingredients
| 550 | ml | Black beer, preferably breznak | |
| H | SOURDOUGH | ||
| 95 | grams | Rye flour, medium | |
| 4 | grams | Sourdough | |
| 75 | ml | Water 20°C | |
| Let stand at room temperature for 18 h | |||
| H | SOAKER | ||
| 50 | grams | Rye flakes | |
| 40 | grams | Sunflower seeds | |
| 70 | grams | Lupine meal or spelt meal | |
| 35 | grams | Linseed/flaxseed | |
| 20 | grams | Coarse rye | |
| 22 | grams | Salt | |
| 250 | ml | Black beer | |
| Let stand at room temperature for 2 h | |||
| H | DOUGH | ||
| Sourdough, soaker | |||
| 385 | grams | All-purpose flour | |
| 230 | grams | Medium rye | |
| 15 | grams | Yeast, fresh | |
| 300 | ml | Black beer | |
| Nutmeg, pepper | |||
Source
| Bäcker Süpke |
| Edited *RK* 03/17/2009 by | |
| Ulrike Westphal |
Directions
Knead dough 8 min slow (KA 1) and 4 min fast (KA 3)
Dough temperature 24°C, let rest for 30 mins.
Form two lows, wet and roll in sesame (Ulrike: I omitted this step)
Baking at 240 °C with steam, lower the temperature to 210 °C after 2 minutes and let escape the steam. Baking time about 60 minutes.
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