This malty rye bread is hearty and healthy. With this combination of spelt flour, spelt and rye meal and sourdough, you get a filling, wholesome bread that your family will love.
320 grams of type 1050 spelt flour
160 grams of spelt meal
520 grams of rye meal
650 millilitres of malt beer
250 grams of rye sourdough
1 tablespoon of salt
1. Sieve the spelt flour into a bowl.
2. Freshly grind the spelt and rye if possible and add to the spelt flour.
3. Add the malt beer and the sourdough with the salt and mix to form a dough that is not too sticky.
4. Leave the dough to rise overnight in a warm place for at least 15 hours.
5. Knead well by hand, adding additional flour.
6. Shape into one loaf and leave to rise for half an hour to three quarters of an hour in a 29-30 cm long bread baking tin.
7. Bake the loaf at 220° C for 50-60 minutes.
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