Dark Beer Rye Bread

This is probably the most tasty bread without any seeds/grains I have made so far. It's 100% rye flour and the only liquid in the dough is dark beer (besides the water that goes into making the sourdough of course). Also relatively easy to make due to the limited number of ingredients.

Sourdough

• 230g whole grain rye flour
• 230ml water
• 23g rye sourdough starter

Combine all ingredients in a bowl and stir until smooth. Cover and let rest at room temperature for 16-18 hours.

Main Dough

• Sourdough
• 240g whole grain rye flour
• 220g light rye flour
• 240ml dark beer (like Guinness)
• 2 tsp salt
• 1 1/2 tsp Active Dry Yeast, 3/4 tsp of sugar and 40ml (1 1/3oz) of water, mixed and let stand for about 10 minutes (or 10g fresh yeast)

Put all ingredients in a mixing bowl and mix for 7 minutes. Then cover bowl with platic wrap (or use lid if bowl comes with one) and let it rest at room temperature for 1-2 hours.

Then form into a round shape and transfer to well floured fermentation basket. Cover with plastic wrap and let it rest for 1 hour at 86-90°F  (30-32°C). You can get to that temperature using your oven by just turning on the oven light.

Preheat oven to 485°F (250°C).

Place parchement paper on a baking sheet and turn-over the dough from the basket onto the sheet. Put into the oven on the 2nd level from the bottom, spray some water into the oven and bake for 15 minutes. Open oven after about 15 minutes to let out steam then reduce temperature to 360°F (180°C) and bake for another 40 minutes.

To check if the bread is ready knock on the bottom. It should sound a little hollow.

Let cool on a cooling rack.

Original recipe (German language) on ketex.de.