Rye beer bread
Instructions
Mix the 2 types of flour with a little salt (take by 100 g) and place in fontana on the work surface.
Add 20 cl of lukewarm beer with yeast, knead, adding warm water to obtain a firm dough.
Pick up a ball, cut a slot screwdriver and let it rise until its volume will be doubled.
Working again by combining the flour by hand, let rise for 1 hour and bake for 70 minutes.
Ingredients and dosing for 4 persons
- 250 g of white flour
- 250 g of rye flour
- 25 cl of beer
- 10 g of brewer's yeast
- Little of salt