Dark Beer Stump

I made breads with short ingredients lists before, this is basically water, flour, salt and yeast again. Just... there is no water, all the liquid comes from a dark beer. No poolish or soaker, so this bread can be made in just a few hours with very little efford. I made it 60/40 wheat/rye, but you can also make it 100% wheat if you prefer or don't have rye flour around. One of the very few breads I made without sourdough. Makes two small breads.

Main Dough

• 300g (10 1/2 oz) wheat bread flour or all purpose flour
• 200g (7 oz) whole grain rye flour
• 350ml (1 bottle) dark beer  (I used Guiness Drought) 
• 10g (1 tsp) salt
• 15g (1/2 oz) fresh wet yeast or 2 tsp of Active Dry Yeast, 1 tsp of sugar and 50ml (1 5/8 oz) of water, mixed and let stand for 10 minutes

Combine all ingredients in a mixing bowl and knead with the dough hook until the dough comes off the bowl (about 5 minutes). Cover and let rest for 3-4 hours.

Divide dough into halves and roll out each half to about 50cm (20") long rolls, leaving the middle slightly fatter than the ends. Fold over and holding on the open ends twist the dough around itself like a corkscrew.

Cover baking sheet with parchment paper and place the two breads on it. Sprinkle with a little bit of flour and cover with linen cloth or kitchen towel. Let rest for 45 minutes.

Place rectangular baking pan filled with about 300ml (10 oz) of water on the bottom of the oven and preheat to 210°C (410°F).

Transfer bread to middle rack and bake for 35 minutes.

Let cool on a cooling rack.

Based on a recipe by Bäcker Schlüter, in "Deutschlands bester Bäcker" published by  Johann Lafer for Gräfe & Unzer.