Roughly peasant bread with beer
Beer and buttermilk is poured into a bowl and dissolve yeast in it. Honey, salt and rye flour added. Dough Mix flour and add a little at a time. Knead until the dough is cohesive consistency, but still slightly sticky. Shape the dough into a round bread and place it in raising the basket - sprinkled with flour.
Cover the basket and place it in the refrigerator overnight - a minimum of 10 hours. Then turn gently dough out onto a baking sheet with baking paper and let it rise for an hour.
Bake at 250 ° C for 20 minutes.
Then turn down the heat to 200 degrees (tires bread, if it is dark) and bake for another 20-30 minutes.
1 dark Svaneke Beer (gold, stout or ale)
2.5 dl. buttermilk
15 gr yeast
2 tbsp. honey
1 Tbsp. salt
300 grams rye flour from Bornholm Valsemølle
approx. 550 grams of wheat flour from Bornholm Valsemølle