German Malt Beer Bread

Crumble the yeast into a measuring cup, add the malt syrup, honey and beer and stir everything together well.

Put the flours in the baking bowl of the food processor form and add the beer mixture. Mix on low speed, then add the butter in flakes, knead for 5 minutes. Then drizzle in the salt and knead for another 5 min. on medium speed.

A relatively firm, barely sticky ball of dough should form. Knead the dough briefly on the surface, then shape into an oiled baking bowl and cover with plastic wrap in a cool place to rise leisurely to double its volume in 6-8 hours, or in the refrigerator overnight.

Shape the dough onto the lightly floured surface and press together. Form the dough into a smooth ball and place on a baking sheet. Place the baking sheet in a plastic bag and let the dough rise again in a warm place to double in volume in 1-4 hours (depends on the original temperature of the dough).

In the meantime, preheat the oven to 205 °C with a baking stone on the middle rack.

Cover the loaf and brush with beer. Sprinkle with coarse meal and score. Bake in the heated oven for 35 min until the dough sounds hollow when tapped on the bottom. Cool on a broiler.

The bread tastes best for the first 5 days, you can toast it. It can be frozen for up to a month.

In the original, the dough is kneaded by hand: Mix liquid ingredients, add butter to the flour

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