Dark Beer Rye Sourdough with Kamut

A rye sourdough bread made from 2:1 rye:wheat flour. Kamut flour and oat flakes were soaked in dark beer, which always add really good flavor to the bread. The two ends of the bread were twisted against each other, a technique I hadn't used before and makes for an interesting surface pattern.

Sourdough

• 150g (5 1/4 oz) whole grain rye flour
• 120ml (4 oz) water
• 15g (1/2 oz) rye sourdough starter

Combine all ingredients in a bowl and stir well. Cover with lid or plastic wrap and let rest at room temperature for 14-16 hours.

Soaker

• 100g (3 1/2 oz) oat flakes
• 50g (1 5/8 oz) kamut flour
• 150ml (5 oz) dark beer (Guinness)

Mix all ingredients in a bowl or jar, cover with lid or plastic wrap and let soak for 3 hours.

Main Dough

• Sourdough
• Soaker
• 150g (5 1/4 oz) light rye flour
• 150g (5 1/4 oz) all purpose wheat flour
• 10g (1 1/2 tsp) salt
• 8g (1/4 oz) fresh wet yeast  or 1 1/4 tsp Active Dry Yeast, 1/2 tsp of sugar and 26ml (7/8 oz) of water, mixed and let stand for about 10 minutes
• 75ml (2 1/2 oz) water

Combine all ingredients in a mixing bowl and knead with the dough hook on low speed for 15 minutes. Increase speed to 2 and knead for another 3 minutes. Cover and let rest for 40 minutes.

Form dough into elongated shape then roll in rye flour. Grab both ends of the dough and gently twist the ends against each other. Place on a baking sheet covered with parchment paper and cover with linen cloth or towel. Let rest for 35 minutes.

Meanwhile, fill a rectangular baking pan with 300ml (10oz) of water an place on the bottom rack of the oven. Preheat oven to 235°C (455°F).

Place bread on middle rack of the oven and bake for 10 minutes. Then open the oven door briefly to let out steam and reduce temperature to 215°C (420°F). Bake for another 35 minutes.

Let cool on a cooling rack.

Based on a recipe by Peter Kapp in "Mein Brot", published by HEEL Verlag. I reduced the amounts to half since the recipe was meant to make two breads.