Spicy Beer Bread, Homemade

Main dough: 450 g Dampfl

250 g rye flour (type 1150) 600 g wheat flour (type 1050) 500 ml dark beer

35 g yeast

20 g salt

Mix all the ingredients for the dampfl, cover with a wet dishcloth and let rest for at least 6 hours.

For the main dough, sift flour into the baking bowl, make a well in the center and pour in the dampfl. Crumble the yeast over the dough. Sprinkle salt evenly along the edge of the flour. Add the beer along the edge and mix well. Knead first with a wooden spoon or cooking spoon, then with your hands to form a firm dough (approx. 5 min).

Cover with a wet tea towel and leave in a warm place for 45 min. Knead the dough and let it rise for another half hour, covered with a wet dish hangl.

Divide the dough into 2 loaves. Bake in the oven heated to 220 °C for 60 min.

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